MIDDLE EASTERN chicken meal-soup

Ingredients

• 5 mL (1 tsp.) olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 15 mL (1 tbsp.) each: freshly grated gingerroot and curry paste
• 2 mL (1/2 tsp.) each: cumin, ground coriander and turmeric
• 2 L (8 cups) reduced-sodium chicken broth
• 375 mL (1 1/2 cups) each: cubed carrots and turnip
• 125 mL (1/2 cup) each: grated sweet potato and parsnip
• 75 mL (1/3 cup) dried red lentils, rinsed
• 375 g (3/4 lb) boneless, skinless chicken breasts, cooked and cubed
• Salt and pepper to taste
• Fresh lemon juice, fresh coriander leaves and toasted slivered almonds for garnish

preparation

1. In a large saucepan, heat the oil over medium heat; add onion and garlic and cook for 5 minutes, or until onion is translucent. Add ginger, curry paste, cumin, coriander and turmeric. Cook, stirring, for 3 minutes. Add a little chicken broth if the mixture begins to stick to the pan.
2. Add remaining chicken broth, carrots, turnip, sweet potato, parsnip, lentils and chicken to the pan. Bring to a boil and reduce heat to medium-low; simmer, covered, for 20 minutes or until lentils are cooked and vegetables are tender. Season with salt and pepper to taste. Garnish each bowl of soup with a dash of fresh lemon juice, coriander leaves and toasted almonds.
3. Serve with naan bread and haloumi cheese.