I made some soup this weekend. A two-lentil chicken soup with millet and a host of other good stuff. I don’t follow recipes real well, so here’s what I remember from making it.
Ingredients
- 2 stalks of celery, cut
- 3 carrots, cut in half moons
- 1 yellow onion, roughly diced
- 1 tbsp ghee
- 1/2 cup red lentils
- 1/2 cup green lentils
- 2 tbsp millet
- 1/2 cup roasted red peppers (jarred, drained, cut)
- 1 tbs minced garlic
- 2 bullion cubes (chicken)
- 1 can of chicken breast, drained
- 6 cups water
- 1 tsp herbs the Provence
- 1 tsp dill
- 1 tsp ginger
- 1/2 tsp red pepper flakes
- 1/2 tsp yellow curry
- 2 bay leafs
Steps
- Cook the onion, carrot, and celery (the mirepoix) over low heat in the ghee until the onion is translucent (about 6-8 minutes)
- Add lentils, millet, garlic, red peppers, bullion cubes, chicken, water, spices. Stir, cover, and simmer on low for 30 minutes.
- Season to taste with salt and 4-pepper blend. Serve and enjoy!