Heat oil in a pot and sauté onions and garlic for three minutes.
Add cumin, turmeric, salt, pepper, lentils, carrots, zucchini, and chicken
broth and bring to a boil.Lower heat and cook for 30–45 minutes. Add shredded chicken and serve.
Directions
Credits
Notes:
You can prepare the chicken broth and shredded chicken for this recipe by placing one cup diced onions, one chicken leg, and two carrots in a pot. Bring to a boil, then simmer for two hours.
Freezes well. Reheat gently and add additional broth if needed to adjust the consistency.
Description:
Photography and Styling by Chay Berger
This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!
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