Chicken, Lentil and Butternut Squash Soup Recipe This easy flavourful chicken lentil soup or chicken lentil stew, features Butternut squash, but pumkin would work in this soup recipe too.
Ingredients:
15 mL (1 Tbsp) olive oil
1 onion, chopped
750 mL (3 cups) butternut squash, cubed
30 mL (2 Tbsp) tomato paste
4 skinless, boneless chicken thighs, cut into bite-sized pieces
7 mL (1 ½ tsp) ras el hanout spice mix
Pinch red pepper flakes
Salt to taste
1 can lentils
1L (4 cups) stock (vegetable or chicken)
30 mL (2 Tbsp) flavourful vinegar to finish
Method:
In a Dutch oven over medium heat, add oil and then onion; cook until translucent.
Add chicken; browning on all sides.
Add ras el hanout, and tomato paste; cook until tomato paste starts to caramelise.
Add butternut squash, red pepper flakes and salt to pan; stirring constantly.
Stir in lentils and chicken stock.
Reduce heat, cover and simmer 15 – 20 minutes.
Just before serving stir in vinegar and adjust seasoning.
How To Make Ras el Hanout: https://youtu.be/3dS-DvGewaM
The vegan Squash Lentil and Chickpea Soup Recipe: https://youtu.be/bJhZvPF9MMQ
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