Chicken, Mushroom & Dal Soup

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.

Gently fry the sliced carrot an onion in the vegetable oil. When aromatic add the sliced mushrooms and cook until mushrooms darken and shrink.

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.