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 �-inch cubes
1 teaspoon ground cumin
1 teaspoon ground coriander
� teaspoon ground cinnamon
� 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 saut� 5 to 7 minutes. Add 3 cloved minced garlic and saut� 2 minutes more or until fragrant. Add lentils, sweet potato, cumin, coriander, cinnamon and ginger and saut� 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.