Comments on: Ginger Chicken, Rice & Lentil Soup

By: Ellen Hoam

Ellen Hoam — Thu, 07 Apr 2011 20:36:14 +0000

This was great and made enough to feed an army! We thickened up the leftovers with a little flour to make pancakes, and served them with some mango salsa. Very tasty in every incarnation!

By: Menu Plan Monday 11.29-12.5 | Frugal Granola

Menu Plan Monday 11.29-12.5 | Frugal Granola — Mon, 29 Nov 2010 07:30:00 +0000

[...] Breakfast: Apple Muffins, Eggs Lunch: Peanut Butter Sandwiches, Carrot/Celery Sticks Dinner: Ginger Chicken Lentil Rice Soup (use turkey), [...]

By: Megan

Megan — Thu, 11 Nov 2010 15:50:27 +0000

Oh, I remember reading that! Thanks!

By: Wardeh

Wardeh — Thu, 11 Nov 2010 14:11:41 +0000

Megan, using ACV (or any vinegar) for the stock helps pull all the gelatin out of the bones, making the stock more nutritious. Gelatin is a protein sparer and helps you utilize protein better. Meaning, you can use less meat in the dish and get more out of it if there’s gelatin in it. You can cut back on the amount of ACV or eliminate it if you wish.

By: Megan

Megan — Thu, 11 Nov 2010 00:22:11 +0000

Made this tonight and really enjoyed it. The kids ate it without complaint! I’m new to this way of cooking, so maybe I’m wimpy but I didn’t really like the taste of acv. What is the reason for adding it to the soup, and not just for soaking?
All in all, great dish! Best lentil recipe for sure! Thanks!

By: Menu Plan Monday 11.8-14 | Frugal Granola

Menu Plan Monday 11.8-14 | Frugal Granola — Sun, 07 Nov 2010 23:18:13 +0000

[...] Baked Oatmeal (from Simply in Season), Eggs Lunch: Cheese Sandwiches, Green Salad Dinner: Ginger Chicken Rice & Lentil Soup, Baked [...]

By: Mandy

Mandy — Fri, 02 Jul 2010 02:12:26 +0000

I made this soup today and it was wonderful! Thank you! I keep trying lentil recipes and this is the best one I’ve tried, by far. My 2-year-old had 4 bowls of it. I’m excited to keep trying your recipes.

By: Sangeeta

Sangeeta — Fri, 25 Jan 2008 20:38:02 +0000

sounds totally yummy! has similarities to my grandma’s ‘yakhni pulao’ which I make sometimes. I first boil chicken pieces with the bone with a quartered onion, largish piece of peeled ginger, 2-3 cloves of garlic, cheesecloth containing coriander seeds, fennel seeds and cumin seeds. Simmer for an hour, remove chicken, debone, and then use the stock to cook basmati rice and add the meat pieces back in.

Wardeh, where do you get your brown basmati rice from?

Wow, Sangeeta — that is a wonderful heritage recipe. I am going to do it as soon as I have another chicken.

The brown basmati rice comes from either Azure Standard or a natural food store wholesaler that is an hour away. I believe the farm is Lundberg Farms in CA.

Have you been able to work out more of your natural food shopping avenues?

By: Sylvia

Sylvia — Tue, 28 Nov 2006 14:02:25 +0000

Wardeh,
That sounds really good! I think I will add that to an upcoming menu. Thanks!