Times

Prep time: 10
Cook time: 50
Ready time: 60 min

Servings 6

Ingredients

1 tablespoon olive oil
2 large onions, peeled and diced
3 cloves garlic, minced plus 2 whole peeled cloves, divided
1 cup French or green lentils
2 medium sweet potatoes, peeled and cut into ½-inch cubes
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground ginger
3 boneless skinless chicken breasts, cut into 1-inch cubes
8 to 9 cups chicken broth
2 green onions, sliced
12 slices sourdough bread

Directions

Heat olive oil in a large pot or dutch oven over medium high heat. Add onion and sauté 5 to 7 minutes. Add 3 cloved minced garlic and sauté 2 minutes more or until fragrant. Add lentils, sweet potato, cumin, coriander, cinnamon and ginger and sauté 3 minutes. Add chicken breast and broth and bring to a boil. Reduce to a simmer and cook 30 to 40 minutes or until lentils are tender.  

Toast bread in toaster or broil until lightly browned. While still hot, rub each slice with remaining whole garlic cloves until seasoned with flavor. 

Divide soup among bowls and garnish with green onion. Serve with garlic toast.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.