Lemon Chicken and Cauliflower Soup

What You Need:

• 2 T canola oil
• 3 garlic cloves, minced
• 1 tsp ginger, minced
• 3 C chicken broth
• 2 C plain yogurt
• 6 chicken thighs, skinless
• 1 1/2 tsp kosher salt
• 1/2 tsp lemon pepper
• 1 (1 lb.) bag red lentils
• 1 head of cauliflower, broken into florets
• 2 (16 oz) can chickpeas, drained
• 1 fresh lemon, cut into wedges

How to Make It:

1. Put the oil in large skillet over medium heat.
2. Add the garlic and cook 2 minutes and stirring continuously.
3. Slowly add the broth and heat 1 minute.
4. Pour the broth into the crock pot.
5. Gently whisk in the yogurt.
6. Cover the chicken with the kosher salt and pepper on both sides.
7. Place the chicken into the crock pot.
8. Add the lentils.
9. Cover and cook on high 3 hours.
10. Add the cauliflower and chickpeas.
11. Continue cooking 3 to 4 hours.
12. Serve each bowl with a wedge of lemon.

Tip: Believe it or not this does make a delicious soup. Serve with French bread and a salad.