Title: Crockpot Corn and Lentil Soup
Categories: Poultry, Vegetables, Soups, Casseroles
Yield: 8 Servings

Stuart Talkofsky
1 1/2 lb Chicken thighs;boneless &
;skinless
1 1/2 c Lentils
1 lg Onion ;chopped
3 Celery ribs ;sliced
2 tb Tomato paste
1 ts Turmeric
3/4 ts Cinnamon
7 c Chicken broth
1 c Corn kernels ;cooked
2 tb Lemon juice
Salt
Pepper

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. 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. Return meat to pot along with 1 cup cooked corn kernels, 2
tablespoons lemon juice, salt and pepper to taste. Stir well and serve hot.
Makes 8 servings.

From Newsday, Wed, Aug 4, 1993. "Lend an Ear" by Marie Bianco Meal Mastered
by Stuart Talkofsky From: File Edna (Fred's)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini