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Crockpot corn & lentil soup

Yield: 8 Servings S

Ingredients:

• 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

Instructions:

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)

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