This Chicken Cauliflower Red Lentil Dhal soup is our go-to comfort food for oncoming colds and runny noses. The special blend of spices promotes immunity and warms the blood. No matter when the seasons change, or the rain falls, this soup is our secret Winter weapon.
Chicken Cauliflower Red Lentil Dhal
Servings
4 Servings
Ingredients
- Oil for frying
- 2 tablespoons flour
- 1 tablespoon ground cumin
- 1 tablespoon turmeric
- Salt & pepper to taste
- 2 lbs. diced chicken breast
- 3 garlic cloves
- 1 tablespoon ginger
- 3 carrots sliced
- 1 head cauliflower chopped
- 2 cups red lentils
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- Chillies optional
- 8 1/2 cups boiling water or chicken stock
- Juice of half a lemon
- Cilantro and/or parsley to serve
Instructions
- Heat oil in large dutch oven.
- Combine flour with ground cumin, turmeric, salt, and pepper and coat chicken.
- Saute the chicken until it browns. Add the garlic, ginger, carrots, cauliflower, lentils, cumin & fennel seeds and saute for 2 more minutes. Add the water or stock then simmer for about 1 hour. Add the juice of half a lemon and taste to adjust salt.
- Serve garnished with the chopped cilantro or parsley.
I made this soup this past shabbos, everyone loved it. I used cauliflower rice for the cauliflower.
You can make this in a crockpot. 3 hours on high or 6 on low
Could you make this in a crock pot? How many hours on low heat?