Title: Crockpot Corn and Lentil Soup
Categories: Chicken Crockpot Entree Poultry Lowfat
Yield: 8 Servings

1 1/2	lb	Chicken thighs without skin; boneless
1 1/2	c	Lentils
1	lg	Onion; chopped
3		Celery ribs; sliced
2	tb	Tomato paste
1	ts	Turmeric
3/4	ts	Cinnamon
7	c	Low sodium chicken broth
1	c	Corn kernels; cooked
2	tb	Lemon juice
		Salt
		Pepper

Place 1 1/2 pounds boneless and skinless chicken thighs in a crockpot with lentils, onion, celery ribs, tomato paste, turmeric, cinnamon and chicken broth. Stir well and cook 3 to 5 hrs on high or 7 to 9 hours on low or until thighs are tender. remove thighs and cut into bite size pieces. Return meat to pot along with 1 cup cooked corn kernels, 2 tablespoons lemon juice, salt and pepper to taste. Stir well and serve hot. Makes 8 servings.

NOTES : Cal 247 Fat 3.3g Carb 29.4g Fiber 12.4g Protein 34.1g Sodium 600mg CFF 10.4% Posted to MM-Recipes Digest V4 #8 by fatfree-request@fatfree.com on Aug 17, 1997

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