Add some warming and aromatic spices to your usual chicken noodle soup and bump up the fibre and other nutrients with lentils. For the garam masala, I like to use Trader Joe's spice blend, but feel free to use any good quality blend you have.
6 cups chicken broth
2 cups water
4 cloves garlic
1 piece 1-inch long ginger root, peeled and halved
1 ½ cups dried green lentils
1 cup thinly sliced celery stalks
2 tsp good quality garam masala
1/2 tsp ground turmeric
1 tbsp maple syrup
1 tbsp white wine vinegar
2 cups cooked fusilli noodles
1 ½ cups cooked chicken meat, roughly chopped
2 cups fresh spinach leaves
salt, to taste
pepper, to taste
Place broth, water, garlic and ginger in a large pot and bring to a boil over medium-high heat. Once boiling, reduce heat to medium and let simmer, uncovered for 30 minutes.
Next, remove garlic and ginger, add lentils, celery, spices, maple syrup and vinegar and cook until lentils are al dente, approximately 12-14 minutes.
Add remaining ingredients and stir until spinach has wilted completely. Season to taste with salt and pepper and serve.
- 6 servings