Chicken & Lentil Soup

Time: 1 hour

Makes enough for 12 people

Fast, tasty, healthy and the aroma is amazing….

Music Selection: Manos Hadjidakis/ Evangelos Boudounis 200 Guitars – Vals of Lost Dreams


3 Tbsp olive oil

250 g pancetta or bacon, cut into little pieces

2small onion, diced

4 large cloves garlic, minced

2 carrots, finely chopped

2 celery stalks, finely chopped

2 Tbsp fresh sage, finely diced

2 lemons zested and retain juice from one lemon

12 cups chicken broth

4 cups red lentils

2 cans (390 mL) pureed tomatoes

1 tsp cumin

1 tsp coriander, ground

3 tsp smoked paprika

8 chicken thighs, cut into small ½ inch pieces

(optional) plain Greek yogurt or sour cream



In large pot, fry the pancetta and onion, until onion is soft and pancetta a bit crispy. Add in the chicken pieces and fry until meat is cooked.

Add garlic, carrot and celery and saute for a few more minutes.

Add all of the remaining ingredients except for the lemon zest and lemon juice.

Place lid on top of pot and simmer for another 45 minutes. Every 15 minutes or so, stir it so the lentils are not sticking to the bottom of the pan. It should be a very thick soup.

Just before serving, add in the lemon zest and lemon juice.

Ladle soup in bowl and top with a little plain Greek yogurt and a few sprigs of fresh sage or thyme.

Serve with toasted baguette or fresh made focaccia.

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