Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Harissa Chicken and Lentil Soup
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 640
- Total Fat
- 15 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 84 milligrams
- Sodium
- 1281 milligrams
- Carbohydrates
- 73 grams
- Dietary Fiber
- 19 grams
- Sugar
- 9 grams
- Protein
- 49 grams
We always keep harissa sauce (and harissa paste) stocked in our pantry. The sauce is used in this dish to give lean chicken breast and hearty lentils a much needed kick!
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 640
- Total Fat
- 15 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 84 milligrams
- Sodium
- 1281 milligrams
- Carbohydrates
- 73 grams
- Dietary Fiber
- 19 grams
- Sugar
- 9 grams
- Protein
- 49 grams
Ingredients
Directions
- Preheat the oven to 350˚ F. Heat the olive oil in a medium pot over medium-high heat. Add the white and light green scallion parts and cook until they begin to soften, about 2 minutes. Add the garlic and cook 1 minute. Add the chicken, season with 3/4 teaspoon each salt and pepper and cook, stirring occasionally, until browned on all sides. Stir in the cumin and 1/4 cup harissa to coat the chicken completely; cook 1 minute.
- Add the tomatoes, lentils and 4 1/2 cups water to the pot. Cook until the chicken is cooked through and the soup thickens slightly, about 15 minutes. Season with salt and pepper.
- Meanwhile, wrap the pita in foil and place in the oven to warm, 8 to 10 minutes. Stir the remaining 2 tablespoons harissa and the lemon zest into the yogurt. Right before serving, stir the lemon juice into the soup.
- Divide the soup among bowls. Top with the yogurt mixture and dark green scallion parts; serve with the pita.
