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Crockpot Corn and Lentil Soup

A home-style Crockpot Corn and Lentil Soup made with Chicken Thighs Skinless, Lentils, Onion, Celery Ribs, and Tomato Paste. Serves 8. Keep it handy for the next time you cook it.

Ingredients

• 1 1/2 lb
• 1 1/2 cup
• 1
• 3
• 2 tbsp
• 1 tsp
• 3/4 tsp
• 7 cup
• 1 cup
• 2 tbsp

Method (preview)

1. 1

   Place 1 1/2 pounds boneless and skinless chicken thighs in a crockpot with 1 1/2 cups lentils, 1 large chopped onion, 3 sliced celery ribs, 2 tablespoons tomato paste, 1 teaspoon turmeric, 3/4 teaspoon cinnamon and 7 cups chicken broth.

2. 2

   Stir well and cook 3 to 5 hrs on high or 7 to 9 hours on low or until thighs are tender. remove thighs and cut into bite size pieces.

3. 3

   Return meat to pot along with 1 cup cooked corn kernels, 2 tablespoons lemon juice, salt and pepper to taste.

4. 4

   Stir well and serve hot.

5. 5

   Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra