*  Exported from  MasterCook  *

                      CROCKPOT CORN & LENTIL SOUP

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Poultry                          Vegetables
               Soups                            Casseroles

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Stuart Talkofsky
  1 1/2   lb           Chicken thighs -- boneless &
                        -- skinless
  1 1/2   c            Lentils
  1       lg           Onion -- chopped
  3                    Celery ribs -- sliced
  2       tb           Tomato paste
  1       t            Turmeric
    3/4   ts           Cinnamon
  7       c            Chicken broth
  1       c            Corn kernels -- cooked
  2       tb           Lemon juice
                       Salt
                       Pepper

 Place 1 1/2 pounds boneless and skinless chicken
 thighs in a crockpot with 1 1/2 cups lentils, 1 large
 chopped onion, 3 sliced celery ribs, 2 tablespoons
 tomato paste, 1 teaspoon turmeric, 3/4 teaspoon
 cinnamon and 7 cups chicken broth.  Stir well and cook
 3 to 5 hrs on high or 7 to 9 hours on low or until
 thighs are tender. remove thighs and cut into bite
 size pieces.  Return meat to pot along with 1 cup
 cooked corn kernels, 2 tablespoons lemon juice, salt
 and pepper to taste. Stir well and serve hot. Makes 8
 servings.

 From Newsday, Wed, Aug 4, 1993. "Lend an Ear" by Marie
 Bianco Meal Mastered by Stuart Talkofsky From: File
 Edna (Fred's)



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