My next two post will be blatantly a one-stop approach, let just say that I was a little more creative with being lazy. My intention was to obtain a ‘brothy’ soup at the end-product but rather I got a condensed version, which was delicious nonetheless.
- Lentil (red, green, brown)
- Long green beans (chopped)
- Purple Bell (chopped)
- Carrots (chopped, from garden)
- White Squash (chopped)
- Scotch Bonnet (diced, from garden)
- Roasted Chicken (shredded, leftover)
- Red onion (chopped)
- Garlic (diced)
- Chicken Stock
- Pinch of salt
- Vegetable Oxo Bouillon
- Extra Virgin Olive Oil
- *extra seasoning you may want
What you’ll need
- Wok /slow cooker/crock pot/ large saute pot
- Chopping board
What I did
I sauteed the onions and garlic in Olive oil until soften then added all the chopped vegetables, some seasoning and tossed all ingredients briefly around in the wok .The chicken broth was poured onto the mix and the 3 different lentils added. The wok was covered with a lid to allow the ingredients to simmer. After a few minutes, the chicken was added to the wok. Periodically, more chicken stock was added to the mix as it thickens. I let the soup cook until the lentils were soft but firm.
This was a splendid dance on the palate with minimum heat ( the scotch bonnet infused flavor). The sweetness from the lentil was well married with carrots etc. The carrots also provided crunch as well as the green beans. The vibrant color below basically is a clue to how rich in flavor the soup is.
Get more stuff like this
Subscribe to our mailing list and get interesting stuff and updates to your email inbox.