Chicken, Mushroom & Dal Soup
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 173.9
- Total Fat: 6.1 g
- Cholesterol: 44.7 mg
- Sodium: 193.4 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 3.1 g
- Protein: 17.4 g
IntroductionA tasty, higher fibre twist on an old favourite. A tasty, higher fibre twist on an old favourite.
1 tsp vegetable oil
1 large carrot, sliced
1 large onion, diced
8 oz mushrooms, cleaned & sliced
1/2 a cup of uncooked Urad dal (white split lentils)
3 pints water
1 Knorr chicken stock cube
1 tblsp yellow corn meal (raw polenta)
2 cooked chicken legs, meat only
Salt and freshly ground black pepper - to taste
Use red lentils if you can't find Urad Dal
Add extra cooked vegetables with the chicken to make a more substantial dish. (Remember to log them!)
Season with chili, garlic and Garam Masala for a more spicy option.
Serve with toasted pitta or other bread.
To the pan add 1/2 a cup of Urad Dal (white split lentils) and 3 pints water.
Simmer about half a hour until the lentils are cooked and the vegetables are very soft.
While the soup is cooking shred the chicken meat and put to one side until needed.
Optional - liquidise the broth base with a stick blender if a smooth soup is preferred.
Add the stock cube and stir until disolved.
Add the chicken meat and bring to a simmer.
Add freshly ground pepper and a little salt (to taste)
Stir in the cornmeal to thicken slightly.
Serve in soup bowls
Serving Size: Makes 4 portions
Number of Servings: 4
Recipe submitted by SparkPeople user LIVINGINNOW.