Chicken Soup with Lentils and Kale

Chicken and lentil soup - yum!

Step: 1

Coat a large, nonstick stockpot with oil and heat over medium heat. Add onion, carrot, and garlic. Cook and stir until vegetables are nearly tender, about 8 minutes.

Step: 2

Pour chicken broth, lentils, and basil into the pot. Bring to a boil; reduce heat and simmer for 10 minutes. Stir in kale and pepper; return to a boil. Reduce heat, cover, and simmer for 15 minutes.

Step: 3

Stir chicken, corn, and tomato into the pot. Cover and let simmer until chicken is no longer pink in the center and juices run clear, about 10 minutes. Turn off heat and let rest, covered, for 15 minutes more.

Per Serving: 197 calories; protein 17.7g; carbohydrates 21.2g; fat 4.5g; cholesterol 34.9mg; sodium 1209.3mg.

The name of “stew” can process to both a dish and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the water based material all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.