Chicken, Rice And Red Lentil Soup

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Prep time: 35 minutes
Cook time: 45 minutes
Serves: 6 to 8

Hope Medina of Davis was looking for a lentil soup recipe that was in The Bee some time ago. It contained chicken and was served over rice.

We recently heard from Laurel Lewis, the reader whose recipe was in The Bee a few years ago. This is the recipe Medina was looking for. Not only is this soup delicious, it's high in fiber and low in fat.

• Ingredients:

2 tablespoons butter

1 large onion, chopped

1½ cups chopped celery

1½ cups chopped carrot

1 tablespoon minced garlic

2 teaspoons salt

2 teaspoons curry powder

½ teaspoon ground ginger

½ teaspoon ground cumin

½ teaspoon red pepper flakes

1½ cups red lentils

1 tablespoon ketchup

10 cups chicken broth, divided use

6 whole chicken legs, skin removed

Steamed white rice

• Instructions:

Melt the butter in a large Dutch oven and sauté the onion, celery, carrot, garlic, salt, curry powder, ginger, cumin and red pepper flakes for 15 minutes, stirring occasionally.

Add the lentils, ketchup and 6 cups of the broth. Stir well. Add the chicken legs to the top. Add remaining broth to barely cover the chicken.

Simmer for 25 to 30 minutes, until the chicken is done. Remove the chicken from the soup and let cool. When cool, remove the chicken from the bones. Purée soup to the desired chunkiness. Add chicken back to soup and reheat. Serve over a scoop of white rice.

• Per serving, based on 8 servings and using ½ cup of rice Per serving: 444 calories; 35 grams protein; 56 grams carbohydrates; 9 grams fat (4 saturated, 3 monounsaturated, 2 polyunsaturated); 91 milligrams cholesterol; 864 milligrams sodium; 7 grams fiber; 6 grams sugar; 18 percent calories from fat