For Christmas, a dear friend made me a “soup-in-a-jar” mix that she found on Foodnetwork.com. It was a beautiful presentation, but I was a little intimidated by it…I’ve never used Curry before, and I’ve only made a lentil dish once (and that was two months ago and I burned them)!
I finally decided to make the dish last week. It was AWESOME.
Now, I did change the recipe around a bit, and I am going to list my recipe here on the blog, along with a picture of my finished product. If you’d like to make the FoodNetwork original version of the recipe, you can find it here.
1 cup red lentils
1 cup green lentils
2 teaspoons curry
1 teaspoon chili powder
2 teaspoons turmeric
2 teaspoons kosher salt
4 teaspoons minced garlic from a jar, or 8 crushed garlic cloves. (I use the jarred minced garlic for convenience, because I put garlic in everything!)
5 tablespoons of butter
2 bay leafs
15 sun-dried tomatoes
8 cups chicken broth
1 pound cooked, shredded chicken
*I boiled 3 chicken quarters in a stock pot of water with one teaspoon kosher salt, 2 peeled and halved garlic cloves and a bay leaf. I removed the chicken, bay leaf and garlic, then strained the grease and tadaa: chicken stock/broth. I then de-boned and shredded the chicken to use in the soup. Set the broth and chicken aside.
In a large pot, melt the butter and add the minced garlic. Simmer for about 5 minutes, or until the garlic is browned. Add the bay leafs, curry, chili powder, turmeric and salt, and stir until blended. Add the chicken broth, sun-dried tomatoes, then the chicken and lentils, and stir.
Cover and let simmer on the stove top for about 45 minutes to one hour. You want the lentils to be soft but not mushy.
This recipe serves 6 hearty portions.