The aroma of fragrant spices arises from this chicken and squash stew, served with rice and lentils combined with pomegranate, scallions, cilantro and mint.
Cool and store the chicken and squash mix for a make-ahead meal, preparing the rice as the chicken reheats over medium heat.tags: soups and stoups dinner lunch rice, grains and breads poultry vegetables beans sauté boil simmer more
Chef Seamus Mullen shares this delicious and healthy recipe with us from his new book, Hero Foods. Be sure to catch Seamus in our section about cooking with healthy and anti-inflammatory foods!
"Lentils are incredibly versatile beans: they can be pureed, stewed, formed into cakes and fried and, unlike other dried beans, they don’t need to be soaked and can be cooked in relatively little time. Like so many other things I love to cook, I fell for lentils in Spain – simple lentil soup with chunks of ham and a healthy dose of vinegar. I always add vinegar to my lentils now – it just seems right. This dish has become a favorite over the years. It’s an updated version of the lentil soup I remember so well from Burgos. To really control the cooking, I cook the beans in two stages: first, the initial cooking with some simple aromatics, then finished with the final ingredients." – Seamus Mullen
This versatile vitamin-filled hearty lentil stoup is a New Year's favorite of Rachael's family. It freezes well, so prepare it ahead of time as a make-ahead meal and enjoy it throughout the cold winter months.tags: soups and stoups dinner lunch cheese rice, grains and breads pork poultry vegetables lamb sauté boil simmer more