Chicken Lentil Stew with Spinach and Lemon








I love soups and stews. I also appreciate that the bowl we use to eat soup is the product of thousands of years of evolution. And I muse that perhaps in a sun filled cavity in the carcass of a dead animal lay the very first bowl, which I imagine was a weighty, curved bovine hip bone, filled with blood and rain.

The recipe is here, and printed in my hard copy cookbook. It uses a rotisserie cooked chicken which cuts down on the cooking time considerably. The stew has a nice golden colour due to addition of Turmeric. Also, this stew keeps well in the fridge. The recipe calls for bone broth, and therefore besides the dead rotisserrie chicken, a few more chickens need to die to make this soup properly.

By the same author, Olivia Adrance, here is a similar soup recipe that relies on rotisserie cooked chicken.

Fun fact:  "Muse" comes from the Medieval Latin noun musus, meaning "mouth of an animal"—also source of the word muzzle.






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