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Heat oil in 5-quart saucepot or Dutch oven on medium heat. Add onion and Seasoning; cook and stir 3 minutes or until onion is tender. Add chicken and salt; cook and stir 2 minutes
Stir in stock, water, tomatoes and chickpeas. Bring to boil. Add lentils and rice. Reduce heat to low; cover and simmer 25 minutes or until lentils and rice are tender
Stir in cilantro and parsley. Ladle into soup bowls and serve
Delicious. To Ken: Please do not rate a recipe if you have not made it.
Peter | December 16, 2014
I don't like garbanzo, chickpeas and lentils so I would not even begin to try this recipe.
Ken | September 11, 2014