Categories: Soup- Stew- Chowder- Chili

Ingredients

• 4 Tbsp. butter or oil
• 1 1/2 lb. bone-in, skin-on chicken pieces , or a little less boneless pieces
• 1 onion, chopped
• 1 carrot, chopped
• 1 small turnip or potato, chopped
• 1 Tbsp. curry powder or to taste
• 4 whole cloves, if you have them
• 6 black peppercorns, lightly crushed
• 1/4 cup lentils, rinsed
• 3 3/4 cups chicken or vegetable stock
• 1/4 cup golden raisins
• Salt and ground black pepper

Directions

1. If using uncooked chicken, melt the butter or heat the oil in a large saucepan. Add the chicken and brown over a brisk heat. Transfer chicken to a plate, set aside. (if using rotisserie or leftover chicken, add it at the end.)

2. Add the onion, carrot and other root vegetable to the pan and cook, stirring occasionally, until lightly colored. Stir in the curry powder, cloves and crushed peppercorns and cook for 1 to 2 minutes. Add the lentils.

3. Pour the stock into the pan and bring to a boil. Add the golden raisins, the chicken and any juices from the plate. Cover and simmer for about 75 minutes.

4. Remove the chicken from the pan and discard the skin and bones. Chop the meat, return to the soup, and reheat. Check the seasoning, season to taste and serve the soup piping hot.

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