Tag: chicken

Quick Chicken Mango Stir Fry Recipe

This recipe for chicken mango stir fry combines the sweetness of mango and bell peppers with the heat of hot chile. The combination gives it plenty of eye appeal, as well as flavor. This is easy to put together, and flexible too. Use snap peas or snow peas instead of regular peas, if you prefer. Add more fresh chiles, try some mini corn cobs, or give it a Thai spin with lime, cilantro, and basil.

Unless you’re baking bread or cake (which are less forgiving) the idea is to have fun with your food. Change the ingredients to suit your own tastes, or to fit whatever you happen to have in the fridge that day.

You can put this together in about 20 minutes, so it’s a great option when you’re in a hurry.

I used fresh vegetables, but you can just grab a package of mixed frozen Asian veggies and use that instead. That will save some time too and cut the whole thing down to fifteen minutes.

I got the mango from the frozen section at Trader Joe’s. If you can’t go to Trader Joe’s, many supermarkets have it in the frozen food section. If that doesn’t work, try pineapple instead.

I wouldn’t use the frozen bell peppers though, they tend to be soggy.



Substitutions and Variations for Chicken Mango Stir Fry

  • Make it Thai: add sugar, a bit of fish sauce, and cornstarch to the soy sauce mixture. Add basil and mint just before serving.  Garnish with lime.
  • Save the chopping and use frozen veggies. If you can get an Asian mixture that’s great; if not use frozen broccoli, cauliflower, and carrots.
  • Swap frozen peas for snow peas or sugar snap peas.

More Chicken Recipes

chicken with basil, peaches, and gingerChicken Thigh Recipe with Peaches and Ginger

Luscious peaches, savory ginger and sweet basil combine for an easy summer meal.

 

chicken mushroom skillet recipeChicken and Mushroom Skillet Recipe

Want food fast? This is it.  No marinating. You don’t even have to create the sauce. It does that for you.

 

chicken with tomatoes and olivesChicken with Olives and Tomatoes for One

A North African Jewish recipe with salty olives, sharp garlic, and a bit of ginger to create a rich and delicious dinner (with a hint of spiciness).  Ready in under an hour.

 

peruvian roast chicken with green saucePeruvian Roast Chicken in Green Sauce Recipe

Finger licking good! This sauce is great for the chicken, as a dip, or over mild fish. Packed with flavor from spinach, garlic, and lime. I can’t stop eating it!

 




Sichuan Chinese Chicken and Eggplant with Garlic Sauce

This is all my brother’s fault.  He was raving about the Sichuan Chinese chicken and eggplant with garlic sauce that he had at a local restaurant.  I couldn’t get the idea out of my head, and I already had the eggplant (bought to make eggplant parmesan), so I figured I would give it a try. This will also, incidentally, work with beef.

This recipe is adapted from The New York Times. It originally called for minced garlic, soybean paste, and hot chili paste.  I had the garlic, but not the other ingredients, so I improvised. I replaced the soybean paste with hoisin sauce, and used chili garlic sauce instead of the garlic and chili paste.  Doing that also saved me an extra step (no garlic to chop). I reduced the water a bit to compensate. That recipe also called for ground pork (which I didn’t have because I’d eaten the last of it with my black beans, so I used chicken instead).

Eggplant is notorious for soaking up oil.  There are several schools of thought about preparing eggplant in order to minimize this.

Some insist you have to salt it and let it sit (to draw out the water) and dry it with a paper towel and let it sit for 45 minutes.  Others say to put it in water, salt the water, cover that with a lid or a heavy weight, and let it sit for 15 minutes, then drain, and dry it off.

A third way (which I just learned, and wouldn’t necessarily do for Chinese food), is to soak the eggplant in milk.




I tend to use the first method, but I confess I usually don’t wait that long.  I’m too impatient (and hungry). I get around it by slicing the eggplant very thin.

If you want your eggplant extra crispy, dredge it in cornstarch before you cook it.

Ingredients and Tools to Make Sichuan Chinese Chicken and Eggplant with Garlic Sauce

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Koon Chun Hoisin Sauce

Sweet, slightly tangy and great for this dish, as well as marinades. Try it with a simple pork roast, sliced and served with steamed bread and scallions. Or, marinate fish with garlic, hoisin, and five spice powder. It’s also great in stir fries.

 

huy fong chili garlic sauce

Chili Garlic Sauce

In case you haven’t guessed (since I keep mentioning it), I love this stuff. It’s got more heat than sriracha (which has sugar), plus the extra flavor boost from garlic. I put it on eggs, in marinades, stir-fries, veggies, enchiladas, soup. Someone on Amazon mentioned mixing it with some plum sauce and cooking it with chicken. I’m going to try that next!

huy fong sambal oelek

Chili Paste

If you want to be authentic, get the chili paste. Use it for this recipe, or for making Thai or Indonesian recipes. It makes a great starting base for marinades and sauces. Mix it into meatloaf or top some scrambled eggs. Think of it as sriracha with more kick.

 

More Asian Chicken Recipes

honey sticky garlic chicken

Honey Sticky Garlic Chicken

Crispy, sweet, and spicy all at once. And, the sauce is made entirely from pantry ingredients you already have in your home.

 

easy singapore noodles with chickenSingapore Noodles with Chicken

Toss veggies, turmeric, curry (yes curry), chicken and noodles all together and make this colorful and delicious meal. A great way to clean out the fridge or use up those extra little bits of frozen veggies.

stir fry chicken peanut sauce recipeStir Fry Chicken with Peanut Sauce

An easy way to get takeout without leaving home.  Crisp-fried veggies, tender chicken, and a smooth, velvety sauce over it all.

 

Asian chicken salad with cabbageAsian Chicken Salad with Cabbage

Colorful, spicy and just the thing for a hot day, or when your appetite isn’t quite right. It’s a carnival of color and flavor, brightened by lots of crispy veggies, ginger, garlic, and a touch of sriracha.

 




Chicken with Olives and Tomatoes for One

The source of this recipe for chicken with olives and tomatoes will probably surprise you. It’s a North African recipe from a Jewish cookbook.  You probably think of lox and bagels and matzo balls when you think of Jewish cuisine, but it’s really far more varied than that. This is just one example.  My recipe for Moroccan chicken and lentil soup was adapted from the same cookbook.

This recipe looks a bit complicated, but it really isn’t.  The flavors of the chicken, olives, garlic, and a bit of ginger make it rich and delicious (with a hint of spiciness).  It clocks in at about 45 minutes cooking time, so it works for either a work night or a weekend.

Castelvetrano olives, by the way, are far different from the sad specimens you get in a can. They’re firm, bright green, sweet, and buttery, almost like a fruit.  I thought I hated olives, until I happened to try these (they were an amuse bouche at a restaurant).  The restaurant is now gone, but the olives are still here!  If you can’t find those, try cerignola olives. They are large, salty/sweet, bright green, and great for snacking or cooking.




Tools and Ingredients for Chicken with Olives and Tomatoes

saffron

Spanish Saffron

Soak a tiny pinch of this in hot water before you use it. Saffron adds a flavor that’s hard to describe, as well as beautiful reddish-yellow color. Use it for Moroccan dishes (like this one), or for Indian food.

olives

Jeff’s Naturals Whole Castelvetrano Olives

Use the olives for this chicken dish, or the pasta recipe below. They’re also great with an antipasto platter. Or, add some olive oil, garlic, and rosemary, and marinate them. Don’t get the pitted ones; it seems easier, but they lose flavor. Serve that with a cheese platter.

The Book of Jewish Food cookbook

The Book of Jewish Food

This is part cookbook and part travel diary. The author includes brief histories of the communities that created the dishes, and how they adapted local cuisine to suit religious restrictions (such as no pork or mixing milk and meat).

There’s recipes for the expected kugel, split pea soup, and chopped liver. But then it goes off to Spain, Baghdad, and India. From there you get leek meatballs, eggplant fritters, chicken with rice croquettes, borekas, lamb with raisins and almonds, and pumpkin kofta curry.

More Recipes with Olives or Chicken

penne with feta cheese and sundried tomatoesPenne with Feta Cheese, Sun-dried Tomatoes, and Olives

Easy and pantry-friendly too. Sun-drying intensifies and sweetens the tomatoes, which make a delicious contrast to the salty olives and cheese.

 

spaghetti with green olives and lemon pankoSpaghetti with Green Olives and Lemon Panko

A delight in a bowl, with crispy golden-brown lemon panko, dill, and a burst of citrus. It’s light, it’s green, and it’s an ideal wake-me-up for your taste buds.

 

chili citrus chickenChili Citrus Chicken Thigh Recipe for One

Turn an ordinary piece of chicken into something special with a quick chili citrusy marinade tempered with honey.  Then let it sit, and bake.

 

feta brined roast chickenFeta Brined Roast Chicken Recipe for One

You’ve heard of brining turkeys? This is a twist on that old favorite. Here, the brining is not with salt, but with feta cheese. The brine keeps the chicken moist and flavorful, and the whole thing only requires a few simple ingredients.




Asian Chicken Salad with Cabbage

As colorful as it is tasty, this Asian chicken salad with cabbage proved to be an inspired invention. I was sick and didn’t feel like cooking much, plus I could hardly taste anything.

The crispy, vibrant salad even helped improve my appetite. It looked pretty (with the cabbage, peppers, and carrots), and I could taste it! It was also a good way to keep using up the giant cabbage I got from FreshDirect.

Asian chicken salad with cabbage is pretty easy to make, and you can make the dressing in advance if you like.

Before I got sick I had defrosted a chicken thigh that I had to use up, so I just seasoned that with ginger, garlic, a bit of soy sauce, and some sriracha. Then all I had to do was pop it in the oven.  Easy! The recipe would also work just fine with leftover rotisserie chicken, or even some leftover Chinese pork.

If you don’t want meat, you could add crispy Chinese noodles, hard boiled egg, or extra veggies.

The dressing is straight from a recipe I found online in The New York Times recipe section.  I don’t like a lot of dressing, so this made about 4 servings of dressing for me. Your mileage may vary.





I had a big bag of mini mixed bell peppers, so I used those (they also helped make the food look more appealing) and a seedless cucumber, so that’s what I used.

You could use regular bell peppers, add snow peas, mushrooms, or regular cucumbers too.  Food should be flexible, and unless it’s baking, you should adjust recipes to fit what you have or what you prefer to eat.

Ingredients and Tools for This Recipe

Black and Decker food chopper

Black and Decker mini food chopper

I use this all the time. It’s so much easier than dragging out a big food processor. And, with space at a premium, it’s a lot easier to store it too. Use it for the dressing, to chop garlic or onions, cut up potatoes, and make pesto without making a big mess.

huy fong sriracha
Huy Fong, Sriracha Hot Chili Sauce, 17 Ounce Bottle

This stuff has become so popular it’s almost a cliché, but it’s also versatile enough to use in eggs, salads, meatballs, or on chicken. Just a little bit adds a big punch of flavor, without being too spicy or too sweet.

 

More Asian Recipes with Chicken or Cabbage

chinese chicken noodle cabbage soupChinese Chicken Noodle Cabbage Soup for One Person

Fragrant with garlic, spicy chili, mellowed cabbage, and a touch of sweetness from honey, this Chinese chicken noodle cabbage soup tastes great and clears stuffy heads too.

 

bibimbap rice bowl

Bibimbap Rice Bowl with Meat and Vegetables

Both a feast for the eyes and the taste buds, this dish is enriched with a spicy, garlicky sauce, sweet carrots, and lots of vibrant veggies.

 

honey sticky garlic chickenHoney Sticky Garlic Chicken

Pantry-friendly and hunger-friendly too. This is ready quickly and uses ingredients you already have around. But, it tastes like it came from a restaurant.

 

sichuan chinese chicken and eggplant with garlic sauceSichuan Chinese Chicken and Eggplant with Garlic Sauce

Speaking of takeout, this is a takeout standard that you can easily make at home.  It’s spicy, tender, and absolutely delicious. No need to get takeout.

 




Chili Citrus Chicken Thigh

This chili citrus chicken thigh recipe was inspired by a friend.  She used orange zest and marmalade, but I didn’t have either of those things.  And, I’m not a fan of marmalade anyway.  I figured lime would do just as well.

The citrus gives it a bit of a tang, the chili garlic sauce adds heat, and the honey adds a touch of sweetness to balance the flavors.

It’s a pretty easy, hands-off recipe.  First, you mix the marinade ingredients together in a small bowl. Then, pour the marinade over the chicken, and let it sit for half an hour or so and bake. And that’s just about it.  If you’re really in a hurry, you can skip the marinating time, but the flavor improves if you let it sit.

UPDATE: I’ve changed the way I make this. The new method is easier, faster, and yields better results.  I’ve increased the cooking temperature, reduced the cooking time, and eliminated the need for an extra pot. And, the chicken ends up with a crisper skin and juicier meat.




More Chicken Recipes for One Person

one person chicken curryEasy Chicken Curry Recipe

Quick, and pantry friendly too. This dish requires only a few fresh ingredients, and some spices. It’s got plenty of flavor though, from onions, garam masala, and cumin.

 

chicken with mushrooms and tarragonChicken with Mushrooms and Tarragon

Delicious French food without going out (or getting a big bill at the end). Only takes one pot and about thirty minutes to make.


homemade chicken shawarmaHomemade Chicken Shawarma with Yogurt Sauce

Can’t go to your favorite Mediterranean takeout place? Make your own. No fancy equipment needed. You can make it right in your oven.

 

honey sticky garlic chickenHoney Sticky Garlic Chicken

Delight your taste buds and clear your allergy head with this crispy, sweet, and spicy chicken recipe. And it’s pantry-friendly too.

 

 




Chicken with Peaches and Ginger

I adapted this chicken with peaches and ginger recipe from The New York Times. It’s a delicious combination of sweet and savory flavors and I haven’t tinkered with the ingredients very much.

On the other hand, the preparation and cooking instructions were a problem. The original recipe called for slicing up the chicken thighs into strips, then baking it at high temperature for 20 minutes. I did that the first time I made this and ended up with dry chicken!

The instructions also said to use hard peaches, because unripe peaches are easier to handle and cut up. They probably are, but they’re not as juicy and they don’t taste as nearly as good.

So, I changed the baking time and temperature and swapped hard peaches for ripe ones.

I have used both sherry and brandy for this recipe (though I think the sherry is better). The brandy is sweeter, so it’s a better option if your peaches aren’t as sweet as they should be.  You could also use Cointreau if you have some. I don’t drink enough of any of those to make it worth getting a large bottle, so I get the airline size bottles or at least the smallest bottle I can find.

The revised recipe takes a bit longer, but it’s easy to put together, and doesn’t require a lot of stirring or cutting or steps to make. Just mix up the cut peaches, basil, garlic, brandy, and oil, pour the mixture over the chicken, and throw the whole thing in the oven for an hour.

Make some rice to go with it on the side and maybe some green beans and you’ve got a great, easy dinner.  It’s also easy to scale this up for company.




More Chicken Thigh Recipes for One Person

chicken with tomatoes and olivesChicken with Olives and Tomatoes for One

A Jewish recipe from North Africa (yes really).  A bit more zesty than you might expect, with salty olives, sharp garlic, and a rich tomato sauce.

 

chicken mango stir fryQuick Chicken Mango Stir Fry

An Asian-inspired tangle of bright, crispy veggies with the sweetness of mango. Ready in minutes.

 

Vietnamese baked chicken with limeVietnamese Baked Chicken with Lime

Garlic, ginger, and a dash of chili garlic sauce add heat, softened by the sweet citrusy lime. Mix together a marinade, let it sit, and then bake.

 

crispy lemon chicken thighCrispy Lemon Chicken Thigh Recipe for One

A bit like fried chicken, without any frying.  It’s sweet, crispy, and great either hot or cold.

 




Pasta with Broccoli, Mushrooms, and Chicken Sausage

This pasta with broccoli, mushrooms, and chicken sausage recipe is based on a recipe invented by Kimberly Chapman (from Eat the Evidence; she makes astonishing desserts and “Ace of Cakes” cakes too).

She had this wonderful English, locally raised bacon and fresh asparagus and decided to make pasta with it (her recipe is here).

It looked so good I wanted to try it.  But I didn’t have bacon (or asparagus).   I could have gone out and bought asparagus, but I’m not a huge asparagus fan, unless it’s drenched in Hollandaise sauce.  I did have some chicken sausage and frozen broccoli though.  So, I decided to follow her technique while changing the ingredients a bit.

I used chicken sausage instead of bacon, kept the mushrooms, added red bell pepper (as I had part of a pepper leftover from something else and had to use it up).  Then, I changed the cheese to Manchego instead of parmesan, because that’s also what I had on hand.

Tip:
When your chunk of parmesan, Manchego, or other hard cheese gets hard to grate with a box grater, use a microplane instead.  You can also save the rinds (or even buy them at the market) and use them for soup. Just put them in a plastic bag in the fridge. They’ll keep indefinitely.

Back to the recipe, you essentially, cook the sausage (or bacon), add the veggies, then the pasta, some chicken broth, and top it all with grated cheese.




More Pasta and Broccoli Recipes

oven roasted lemon garlic broccoli

Oven Roasted Lemon Garlic Broccoli

Broccoli gets a bad rap for being bitter, but roasting gives it a sweet, nutty flavor, enhanced by the citrusy lemon and the mellowed garlic.

 

Lmab keema with potatoes and broccoliLamb Keema with Potatoes and Broccoli

Think of this as Pakistani shepherd’s pie. It’s good with beef or lamb, and comes together all in one pan.

 

quick and easy summer pastaQuick and Easy Summer Pasta

Ideal for hot, humid days when you don’t want to cook much, this pasta is great either hot or cold.  No mayo, so you can take it with you.

 

spaghetti spinach lemon cream sauceSpaghetti with Spinach and Lemon Cream Sauce

Leafy greens and citrus pair beautifully together in this light summer pasta.  Make it as is with spinach, or swap that for broccoli.

 




Chicken Salad with Greek Yogurt and Dried Currants

Making chicken salad with leftover chicken certainly isn’t a new idea, but this recipe is a bit different.  I usually follow (mostly) a chicken salad recipe from the Silver Palate Cookbook which calls for sour cream, walnuts, and tarragon. Incidentally, that is one of my favorite cookbooks.  I’m on my third copy!

The Silver Palate recipe is very good, but yesterday I felt like something different.  I didn’t have all of those ingredients, but I did have some Greek yogurt, black currants and a bit of leftover red  bell pepper.

It’s common to use celery in this sort of salad, but not being a big celery fan, I never have any in the fridge.  I thought that the currants would add sweetness and the bell pepper would give the salad a bit more color as well as some extra sweetness and a satisfying crunch (without any celery!).

This chicken salad is a bit lighter than most chicken salads because it uses a mixture of Greek yogurt and mayonnaise, rather than just mayo. Much as I love rich and creamy foods, I somehow happen to prefer chicken salad that’s a little less “mayonnaisy.”  The yogurt adds a bit of tanginess that contrasts with the creaminess of the mayonnaise. Use about three parts mayonnaise to one part yogurt.

It was easy, quick, tasty, and great for a hot day when I didn’t feel like cooking or fussing in the kitchen.




Chicken Salad with Greek Yogurt and Dried Currants Substitutions and Variations

  • If you don’t have dried currants, use grapes or raisins instead; particularly a raisin mixture (Trader Joe’s has a great one)
  • Top with spinach or lettuce for extra color and crunch
  • If you don’t have yogurt, substitute sour cream
  • Try cranberries instead of the currants

More Chicken Salad Recipes

chili citrus avocado chicken salad

Chili Citrus Avocado Chicken Salad

Ideal for hot summer days, as there’s no cooking needed.  Use leftover chicken, or a rotisserie chicken. There’s plenty of flavor from citrus, chili, and crispy veggies.

 

apple almond chicken saladApple Almond Chicken Salad

Crispy apples, crunchy nuts, and tangy sour cream add zip to this chicken salad. An easy weekday or weekend lunch.

 

mixed greens egg potato chicken salad

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

A hearty lunch (or dinner) with very little mess or fuss. Boil an egg and a potato and toss in leftover chicken.  Then use whatever veggies and greens strike your fancy.

Asian chicken salad with cabbageAsian Chicken Salad with Cabbage

Colorful, crispy, and slightly spicy chicken salad topped with a ginger sesame dressing.

 




Chili Garlic Chicken Thigh Recipe for One

I love Buffalo chicken wings, but wings are getting increasingly expensive.  The supermarket had a great sale on chicken thighs and legs so I decided to experiment and make a chili garlic chicken thigh recipe instead.

In addition to substituting thighs for wings, I gave the recipe a bit of a twist by replacing hot sauce with chili garlic sauce and making chili garlic chicken thighs.

The great thing about this recipe is that it’s pretty easy, and you don’t have to fuss with it.  You get great flavor without a lot of ingredients, no chopping, and very little mixing.

Using the chili garlic sauce is best, but if you don’t have it I’ve listed substitutions below.

Also, sharp-eyed readers may notice I’ve changed the instructions. The results are better if you bake the chicken at a higher temperature, make the sauce, and then slather it over the chicken once it’s cooked. Not to mention, this way is faster.




I served it with microwaved broccoli (cooked for two minutes and seasoned with lemon pepper) and fried potato wedges (parboiled, then fried in a pan like home fries).

Chili Garlic Chicken Thigh Substitutions and Variations

  • Use sriracha.  If you do, I would reduce or eliminate the apple cider vinegar, since the sriracha already has vinegar and sugar, and add some minced garlic.
  • Try it with chili paste, add garlic, and cider vinegar.
  • If you don’t have either of those, use hot sauce, the cider vinegar, and garlic.

Tools and Ingredients for Chili Garlic Chicken Thigh Recipe

huy fong chili garlic sauce

Huy Fong Chili Garlic Sauce, 8 oz

I love this stuff. I put it on chicken, add it to hamburgers, or mix some with scrambled eggs. Basically, use it to add extra kick (and a hit of garlic) wherever you’d usually use Tabasco, sriracha, or ketchup.

huy fong sriracha

Huy Fong Sriracha Hot Chili Sauce, 17 Ounce Bottle

If you prefer a bit of sweetness with your heat, use the sriracha instead of the chili garlic sauce. It’s also more spreadable than the garlic sauce (the consistency is closer to thin ketchup, while the garlic sauce is more like salsa).

 

More Chili Chicken Recipes

honey sticky garlic chickenHoney Sticky Garlic Chicken

Delight your taste buds and clear your head with this spicy chicken.  And, the marinade comes entirely from your pantry.

 

sichuan chinese chicken and eggplant with garlic sauceSichuan Chinese Chicken and Eggplant with Garlic Sauce

Spice up your life with this easy version of a takeout classic. Make it as is, with chicken, or skip the meat and have it purely vegetarian. Delicious either way.

 

stir fry chicken peanut sauce recipeStir Fry Chicken with Peanut Sauce

Peanuts, honey, hoisin sauce, and a generous squirt of lime.  The lime brightens the sauce, and the honey adds a hint of sweetness.

 

szechuan chili noodlesSchezuan Chili Noodles

Easier and faster than takeout, this version of dan dan noodles is streamlined for home cooking. Spicy, vibrant, and easy too.

 




 

Moroccan Chicken and Lentil Soup

The first time I made this Moroccan chicken and lentil soup it was “surprise soup.” It was a cold day, and I looked around in my kitchen, saw lentils, chicken, and carrots, and thought, there must be a soup in here someplace!  So, I started paging through my cookbooks.  I found a recipe for harira, which is a               Moroccan lentil and lamb soup, in The Book of Jewish Food (a wonderful cookbook which is part recipes and part travelogue).  I didn’t have the lamb, but I figured I could adjust it and use chicken instead.

Incidentally, if you don’t have lentils, white beans will work just fine.  Either dried or from a can is OK.  I have used both, and both are delicious.

The advantage with lentils is you don’t have to soak them! If you want to go with beans, try my quick soak method to speed up the process.

By the way, the leaves on top of the soup are fresh ginger from my windowsill garden (just for a splash of color). They add lots of flavor too. All I did was plant some roots that were sprouting.




Tools and Ingredients for this Recipe

5 quart calphalon pot

Calphalon Classic Stainless Steel Cookware, Dutch Oven, 5-quart

I have a similar pot in a smaller size, but I really lust after the bigger one. Mine also doesn’t have the built-in strainer (which seems very handy). It does have the glass lid, which is great because I can easily see how close the food is to boiling without lifting the lid and getting a face full of steam. It’s great for soup or chili or a big pot of pasta when company is coming.

tumeric

Frontier Turmeric Root Ground, 1.92-Ounce Bottle

Turmeric is related to ginger and has a warm, peppery flavor. Like ginger, it can be savory or sweet, and can be used in both dinner and dessert recipes. It’s great in soups, on chicken, lamb, or mixed in with scrambled eggs. It’s also an anti-inflammatory.

 

More Lentil Soup Recipes

ham and lentil soupEasy Ham and Lentil Soup for One Person

Just one pot required for a warm, comforting soup. Packed with lentils, carrots, and smoky ham for lots of flavor.

 

lentil bean sausage soupLentil Bean Sausage Soup

Another way to use lentils, this time with beans and sausage. Just the thing for a chilly, winter day.

 

mulligatawny soupMulligatawny Soup Recipe

Fusion food! This soup is Britain meets India. The UK brought the meat and the Tamils contributed the spice.  Note this is usually made with red lentils, but rice works too.

 

lamb and lentil soupLamb and Lentil Soup Recipe

Lamb and lentils pair beautifully together.  This soup is low-simmered on the stove (go do something else while it cooks and your kitchen becomes fragrant with tomatoes, lamb, and thyme).