Lunch

Chicken, Mushroom and Dal Soup is for Lunch.

Chicken, Mushroom and Dal Soup takes 10 minutes to prepare.

Chicken, Mushroom and Dal Soup takes 40 minutes to cook.

Chicken, Mushroom and Dal Soup makes 4 servings.

The ingredients for Chicken, Mushroom and Dal Soup are:

1 tsp vegetable oil
1 large carrot, sliced
1 large onion, diced
8 oz mushrooms, cleaned & sliced
1/2 a cup of uncooked Urad dal (white split lentils)
3 pints water
1 Knorr chicken stock cube
1 tblsp yellow corn meal (raw polenta)
2 cooked chicken legs, meat only
Salt and freshly ground black pepper - to taste

Here is how you make Chicken, Mushroom and Dal Soup:

Gently fry the sliced carrot an onion in the vegetable oil. When aromatic add the sliced mushrooms and cook until mushrooms darken and shrink.To the pan add 1/2 a cup of Urad Dal (white split lentils) and 3 pints water.Simmer about half a hour until the lentils are cooked and the vegetables are very soft.While the soup is cooking shred the chicken meat and put to one side until needed.Optional - liquidise the broth base with a stick blender if a smooth soup is preferred.Add the stock cube and stir until disolved. Add the chicken meat and bring to a simmer.Add freshly ground pepper and a little salt (to taste)Stir in the cornmeal to thicken slightly.Serve in soup bowlsServing Size: Makes 4 portionsNumber of Servings: 4Recipe submitted by SparkPeople user LIVINGINNOW.

The nutritional information for Chicken, Mushroom and Dal Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 173.9

• Total Fat: 6.1 g
• Cholesterol: 44.7 mg
• Sodium: 193.4 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 3.1 g
• Protein: 17.4 g

The dietary needs meet for Chicken, Mushroom and Dal Soup is Gluten Free