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Corn and Lentil Soup
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
Place 1 1/2 pounds boneless and skinless chicken thighs in a slow cooker 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.
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