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Message: <blockquote data-quote="Beleriphon" data-source="post: 7886343" data-attributes="member: 27847">I feel the need to contribute.Garam Masala Chicken and Lentil "Soup"Half large onion - fine dice5 largish carrots - sliced thin (amounts to maybe 2 cups worth)2 boneless/skinless chicken breasts - cubed (1/2 inch cubes are good here)1 cup green lentils6 cups chicken stock1 tablespoon of a garam masala mix (make your own or use pre-made)1 tsp vegetable oil1 tsp ground ginger1/2 tsp ground turmeric1/2 tsp garlic powder1/2 tsp chili powder1/2 tsp saltProcess:Add oil to a large stock pot. Heat on medium. Sweat your veggies with the salt. Once soft add in spices. Mix thorough and keep stirring to avoid burning the spices. Add chicken to the pot, stir until the sides are browned. Add your stock, increase to high and bring to a boil. Add lentils, cook on high for 5 minutes, reduce heat cover and cook for 30 minutes or until lentils are cooked to your preferred tenderness.Options I Have Not Tried:Vegetable stock, omit chicken replace with mushrooms.Split Red Lentils - this will liely get very, very thick and be more of a stew (did this with harissa).Use a grain like bulgar or rye instead of lentils.I'll share my cheese cake ice cream recipe shortly.</blockquote>