Wednesday, March 12, 2014
By Anne Mahle
(Continued from page 1)
2 tablespoons olive oil
1 cup peeled and diced carrots; about 2 carrots
1 cup diced onion; about half a large onion
1 cup diced celery; about 2 stalks
1 cup diced green onion; less than half a green onion
2 tablespoons curry
11/2 teaspoon kosher salt
Pinch red pepper flakes
1 tablespoon minced garlic
1 cup dried French (sometimes called green lentils) lentils
6 cups chicken stock
3 cups cooked chicken breast or thigh pulled into 1-inch or smaller pieces
1/4 cup cilantro leaves
1/4 cup crumbled feta cheese
In a large stock pot, heat the olive oil over medium-high heat and add the vegetables, spice, salt and red pepper. Saute the vegetables for 7 to 10 minutes. or until they are fully cooked, the onions are translucent and the bottom of the pot is beginning to brown slightly. (Add raw chicken, if using, here.) Add the garlic and cook for another 1 minute. Add the lentils and the stock, and bring to a simmer over medium-high heat. Reduce to medium-low heat for 15 to 20 minutes or until the lentils are cooked through and tender. Add the chicken meat for another 2 to 3 minutes to heat through and serve. Garnish with cilantro and feta and serve.
Serves four to six.
Anne Mahle of Rockland is the author of “At Home, At Sea.” She can be reached at: firstname.lastname@example.org.