 |
"Lentils are a favorite of mine. The liquid smoke adds a touch
of richness and depth to the soup." |
INGREDIENTS:
3 chicken breasts or 4 chicken thighs
1 can diced tomatoes
2-4 tablespoons olive oil
3 celery ribs, chopped
1 carrot, chopped
1 large onion, chopped
3 garlic cloves, crushed and diced
2 fresh tomatoes, chopped
1 bay leaf
1 1/4 cup lentils (green, brown, red or mixed)
1/2 cup Parmesan cheese
8 cups water
2 teaspoons liquid smoke
2 potatoes (red is preferred), halved and sliced 1/4 inch thick
1/4 cup flat-leaf parsley, chopped
Sea salt and freshly ground pepper
1/2 cup Parmesan or Parmigiano-Reggiano cheese (sprinkle on top of each bowl before serving)
PREPARATION:
1.
Place
chicken and canned diced tomatoes in a large skillet. Cover and simmer for 45-55 minutes.
2.
Remove
chicken from skillet and place on cutting board to shred. Return chicken to skillet.
3.
In
a large stock pot; sauté onions, carrot and celery, in olive oil, until the
vegetables soften (5-8 minutes).
4.
Add
garlic and sauté for a minute longer.
5.
To
the stock pot; add the fresh tomatoes, bay leaf, lentils, 1/2 cup Parmesan cheese,
and shredded chicken/tomato mixture. Gently stir to combine.
6.
Pour
water into pot and bring to a boil.
Cover and simmer for about 1 hour; gently stir a few times.
7.
Add
sliced potatoes and liquid smoke to the pot; cover, and simmer for another 15
minutes.
8.
Turn
off heat; add chopped parsley; salt and pepper to taste.
9.
Spoon
into bowls and sprinkle with cheese – enjoy!
