What is a good lentil soup with CHICKEN BROTH recipe?

I have chicken, ham, lentils (green), chicken broth, celery, carrots, spinach, tomatoes, and a bunch of seasonings.





Anybody know if lentils with chicken broth go well together?What is a good lentil soup with CHICKEN BROTH recipe?
Yes chicken broth is my choice. Soak the lentils overnight and drain before use. Then chop the vegetables and set aside until ready to use. To prepare: In a large pot, saute some chopped garlic in olive oil and add the chopped celery and carrots, cooking for about 7-10 minutes on medium heat. Then add the drained lentils and chicken broth to cover the mixture. Add the seasonings, too. Bring to a boil, cover the pot, and reduce heat to simmer until the lentils are cooked but not mushy (about 45 minutes). Then add the chopped spinach and tomatoes and simmer for another 10 minutes. Enjoy.What is a good lentil soup with CHICKEN BROTH recipe?
Lively Up Yourself Lentil Soup Recipe





2 cups black beluga lentils (or green French lentils), picked over and rinsed


1 tablespoon extra virgin olive oil


1 large onion, chopped


1 teaspoon fine-grain sea salt


1 28-ounce can crushed tomatoes


2 cups water


3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped


Saffron Yogurt


a pinch of saffron (30-40 threads)


1 tablespoon boiling water


two pinches of salt


1/2 cup 2% Greek Yogurt





Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender.


Drain and set aside.


While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup.


Let the saffron steep for a few minutes.


Now stir the saffron along with the liquid into the yogurt.


Mix in the salt and set aside.





Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender, a couple minutes.


Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer.


Stir in the chopped greens, and wait another minute.


Taste and adjust the seasoning if need be


. Ladle into bowls, and serve with a dollop of the saffron yogurt.


Serves 6 to 8.





Variations:


- You can serve it with a poached egg on top,


- or crunchy, fried shallots,


- with a drizzle of chive infused cream,


- or with chunks of tiny pan-fried butternut squash cubes.


- Make a thicker version by using just a bit of water, and then spoon it over an omelette in the morning.


- Have some cooked farro or wheat berries around? Toss some in. Millet might be good too.


- You can finish the soup by adding your favorite spices or spice blends. Smoked paprika, crushed chiles, toasted cumin, would all work nicely.
Green Lentil Soup with Lemon





2 cups green lentils, washed


3 teaspoons olive oil


6 cups vegetable or chicken stock


1 bay leaf


2 large onions, chopped


3 cloves garlic, crushed


2 teaspoons coriander


2 teaspoons cumin


1/2 teaspoon sweet Hungarian paprika


2 large carrots, diced


2 tablespoons lemon juice, or to taste


salt and pepper





Heat oil in pot %26amp; add lentils, stir briefly %26amp; add the onions %26amp; garlic. Cook for 3 or 4 minutes, stirring constantly.





Add the bay leaf %26amp; spices %26amp; stir for 1 minute.





Finally add the carrot. Pour in stock, raise heat %26amp; bring to a boil.





Simmer for 60 minutes until the lentils start to puree. Remove from heat %26amp; let cool. Blend till smooth %26amp; return to the pot.





Add lemon juice %26amp; salt %26amp; pepper. If too thick, thin with a little more stock.





Serve with freshly made bread.