Ingredients
2 chopped garlic cloves
a chopped peeled 1 inch piece of gingerroot
a chopped onion
1/2 teaspoon cayenne,
1 teaspoon tumeric
1 teaspoon ground coriander
a bay leaf
3 tablespoons heated vegetable oil
4 chicken thighs (or 2 chicken breasts)
4 cups chicken broth
6 tablespoons picked over and rinsed lentils
3 tablespoons long grain white-rice
1 tablespoon lemon juice
chopped scallion.
Preparation
In a blender puree 2 chopped garlic cloves, a chopped peeled 1 inch piece of gingerroot, a chopped onion, about 1/2 teaspoon cayenne, 1 teaspoon tumeric, 1 teaspoon ground coriandr, and a bay leaf, broken into pieces. You will need to scrape down the side with a spatula from time to time.
In a large heavy saucepan cook the spice paste in 3 tablespoons heated vegetable oil over moderate heat, stirring for 2 minutes. Add the meat from 4 chicken thighs (or 2 chicken breasts), cut into big pieces, and cook, and stir the mixture for 1 minute.
Stir in 4 cups chicken broth (or water) and 6 tablespoons picked over and rinsed lentils and simmer for 15 minutes, stirring once in a while. Stir in 3 tablespoons long grain white-rice and simmer about 15 minutes more, until the rice is tender.
Remove and set aside the chicken in a bowl. In the blender puree the rest of the soup in batches and return it to the pan. Stir in the chicken, cut into bite-size pieces, and 1 tablespoon lemon juice. season the soup with salt, and serve it sprinkled with chopped scallion.
