Spiced Chicken & Lentil Soup with Garlic Toast
Servings
6 Servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 large onions peeled and diced
- 3 cloves garlic minced plus 2 whole peeled cloves, divided
- 1 cup French or green lentils
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 3 boneless skinless chicken breasts cut into 1-inch cubes
- 8 to 9 cup chicken broth
- 2 green onions sliced
- 12 slices sourdough bread
Instructions
- Heat evoo in a large pot or dutch oven over medium high heat.
- Add onion and sauté 5 to 7 minutes. Add 3 cloves minced garlic and sauté 2 minutes more or until fragrant. Add lentils, sweet potato, cumin, coriander, cinnamon and ginger and sauté 3 minutes. Add chicken breast and broth and bring to a boil. Reduce to a simmer and cook 30 to 40 minutes or until lentils are tender. Adjust seasoning to taste.
- Toast bread in toaster or broil until lightly browned. While still hot, rub each slice with remaining whole garlic cloves until seasoned with flavor.
- Divide soup among bowls and garnish with green onion. Serve with garlic toast.