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Spinach Lentil Soup with Chicken – Lusine Sargsyan – Haute Cuisine Catering

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Spinach Lentil Soup with Chicken – Lusine Sargsyan – Haute Cuisine Catering

Haute Cuisine Catering offers catering for weddings, corporate functions, and private parties in the San Francisco Bay Area and the Peninsula.
Providing excellent service and savory food is our main goal.
We are Passionate About Food!
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Contact us: Email: info@hautecuisinecatering.net
Phone: (650) 279-8965
Our kitchen is located in Sunnyvale, California

Lentil Soup with Chicken & Spinach
Makes 1-3 servings
2 tablespoons olive oil
3-4 cups of water
1 bay leaf
1/4 finely diced onion
3 oz chicken cut in cubes
1/2 cup of lentils (picked and rinsed) extra lentil for vegetarians
1 minced garlic clove
1 cup of spinach
1 celery stick diced
1 carrot diced
¼ bell pepper diced
1 medium potato peeled and cut into 1-inch cubes
1 tablespoon of chopped cilantro
salt & black pepper to taste
Boil the water and put the bay leaf, chicken, and lentils in. Bring to boil and simmer for 5 minutes.
Heat the oil in a skillet over medium heat. Add the onions and sauté till they turn golden, add the chopped carrot, celery, bell pepper while stirring occasionally until they are starting to smell sweet – about 5 to 7 minutes. Stir in the garlic and cook for 30 seconds. Add the sauteed vegetables into the pot with the chicken and lentils.
Increase the heat to high and bring to a boil. Taste and adjust the salt to taste. Reduce the heat to a simmer and cook covered until the lentils and vegetables are tender, 15-to 20 minutes. Add potatoes and cook for 10-15 minutes.
Uncover the pot and stir in the spinach and cook covered for another 5 minutes. Add the cilantro, bring to boil. Taste the soup and then season with additional salt if needed. Let the soup sit for 5 minutes and then serve and enjoy.
Bon Appetite!

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