- Make soup
- Make pita chips
- Add mint to soup
Lentil soup
As the weather is getting colder, there is nothing like having a big pot of soup on the fire. This is my version of lentil soup but feel free to play around with the vegetables you put in!
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Ingredients:
- 4 chicken legs and thighs attached
- 1 onion chopped
- 1 1/2 cups lentils
- 2 sweet potatoes chopped
- 6 cloves garlic peeled and chopped
- 1 cup fresh basil chopped
- 1/4 cup fresh mint chopped
- 1 can crushed tomatoes
- 1/2 chili pepper seeds removed, chopped
- 1/2 head cauliflower chopped (optional)
- 1 cup fresh cilantro chopped (optional)
- 3 teaspoons salt pink Himalayan
- 2 teaspoons freshly ground black pepper
- 1 tablespoon turmeric powder
Directions:
- Place a large pot on high heat. Add all the ingredients (except mint) and enough water to fill the pot. Let cook on medium heat for at least two hours.
- Remove from heat and add salt to taste and fresh mint.
Pita chips
Pita chips are the best! They are great for dipping in soups, hummus, tahini, or crunching them up with your hands and using them as croutons in a salad. They are so easy to make and if you keep them sealed, they can last up to 5 days!
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Ingredients:
- 8 whole wheat pitas cut like mini pizza slices
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt pink Himalayan
- 1 teaspoon sumac powder
- 1 teaspoon zaatar spice blend
- 1 teaspoon garlic powder
Directions:
- Preheat the oven to 450°F. Prepare a sheet pan with parchment paper.
- In a small bowl, add the olive oil and spices and mix with a brush. Place the pita triangles onto the parchment paper, careful to avoid overlapping.
- Brush with oil mixture. Place in oven and bake for 8 minutes. Serve hot, room temperature, or cold.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Usually leftover soup gets thicker. Don’t water it down! Keep it thick and have it the next day as a lentil chicken stew over rice!
Hi Zissie,
Can I make this soup in a crock pot (I’d like to put it up in the morning before I go to work and have it ready by the time I get home), if so, what alterations would I have to make?
Yes you can! Depending on your crock pot, but make sure it cooks on high for at least 6 hours before it goes to low, so the flavors have time to develop!