Recipes

Prep/Cook Time: 60 Minutes
Servings: 6
Average Rating:

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1 1/2	packages PERDUE® FIT & EASY® Boneless, Skinless Chicken Thigh Filets PERDUE® FIT & EASY® Boneless, Skinless Chicken Thigh Filets (779)
2	tablespoons vegetable oil
1	teaspoon salt
1/4	teaspoon cayenne pepper
2	cloves garlic, minced
1	tablespoon minced fresh ginger
1	medium onion
1	teaspoon cumin
1/2	teaspoon dried mustard
1/2	teaspoon dried coriander
1/4	teaspoon cinnamon
1	tablespoon brown sugar
4	cups chicken broth
1	cup red lentils
1	can (14.5 ounces) diced tomatoes
2	carrots, peeled and cut into 1/2 inch rounds
2	small potatoes, peeled and diced into 1/2 inch cubes
1	small sweet potatoe, peeled and diced into 1/2 inch cubes
1	large bag (12 ounces) cleaned and chopped spinach
2	tablespoons freshly chopped cilantro
6	tablespoons plainyogurt or sour cream

1. In a stock pot, heat oil over medium heat.  Add chicken cubes and sprinkle with salt and pepper.  Saute for 2-3 minutes, stirring occasionally to brown all sides of meat cubes.
2. Add garlic, ginger, and onion.  Saute for another 2-3 minutes.  Add dried spices (cumin, mustard, coriander, cinnamon) and brown sugar and stir until combined.  Add broth and tomatoes with juice; bring to a boil.  Add vegetables.  Return to boil, reduce heat and cook for 10 minutes.  Add lentils, cover, and simmer for an additional 20 minutes.
3. Using a fork, check to be sure vegetables are soft.   When soft, add spinach, stir to combine until spinach is wilted.  Add cilantro.
4. Serve in soup bowls.  Garnish each bowl with a dollop of plain yogurt or sour cream, if desired, and chopped cilantro.

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