Chicken soup warms the soul, so they say. Chicken and red lentils, with a handful of rice and a squeeze of lemon is a complete meal and can be made at leisure, almost as an afterthought.
- 2 chicken legs
- 1 1/2 cups of red lentils
- 2 lemons, olive oil as needed
- 1 onion, a few cloves of garlic, a tablespoon of thyme or zaatar
- 1/2 cup of rice
- 2 carrots, peeled
- Heat some olive oil in a pot and brown the chicken legs all over; remove and set aside. Brown the onion and when it is browned, add the garlic cloves and fry them for a minute until golden.
- Put the chicken legs back in the pot and squeeze the juice of a half lemon on them; rinse the red lentils briefly under tap water and add to the pot along with the carrots and eight cups of water.
- Cover the pot, bring to a simmer and skim any froth on the surface. Simmer the pot for one hour or more, until the chicken is tender and falls off the bone and the red lentils have disintegrated. Add the thyme or zaatar at this point and the rice; simmer for another 30 minutes until the rice is cooked. Serve with a lemon wedge on the side or squeeze the remaining lemons into the soup and serve immediately.
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