Chicken pinto pita, curry green lentil soup - KMSP-TV

Chicken pinto pita, curry green lentil soup

Posted: Updated:
 by Chef Marshall O'Brien

Chicken Pinto Pita


1 tablespoon olive oil

1 lb chicken, boneless, skinless, cut into strips

1 teaspoon garlic, minced

1/4 cup green onions, thinly sliced

1/2 cup red pepper, chopped small

1 1/2 cups pinto beans, rinsed and thoroughly drained

1/4 cup tomato, chopped

1/4 cup parsley, fresh, chopped

1/4 teaspoon Salt, or to taste

6 whole wheat pitas, halved, toasted


Heat oil in skillet on medium heat.

Once oil is hot, not smoking, add chicken, season with salt and pepper.

Cook chicken until firm to the touch, stir periodically, about 3-5 minutes.

Then add pinto beans, garlic, green onions, red peppers, pinto beans, tomato, parsley and salt. Stir.

Cook until mixture is heated through, about 2-3 minutes.

Remove from heat, and portion into toasted pita halves.

Serve with lime wedge.

Rev-Up Smoothie


1 banana

1/2 cup frozen strawberries

1/2 cup greek yogurt

1 tablespoon honey

2 teaspoons flax seed, ground

1/4 cup kale, shredded, packed

1/4 cup cucumber, chopped

1/4 cup water


Combine all ingredients in blender until smooth.

Farro Berry Kale Salad


2 cups kale, cleaned, dried, thick stems removed if desired, sliced small

1 cup Farro, cooked as directed, chilled

1/2 cup cherry tomatoes, sliced

1/2 cup green peas

1/2 cup almonds, chopped

3/4 cup Dill garlic dressing, homemade

1 cup fresh raspberries


Combine all ingredients, except raspberries, together, toss with dressing.

Garnish with fresh raspberries.

Garlic Dill Dressing


1 cup greek plain yogurt

1 cup buttermilk

1 green onion, green and while, thinly sliced

1 teaspoon garlic, minced

1/4 teaspoon dill, dried

1/8 teaspoon paprika

1/8 teaspoon salt

1/8 teaspoon black pepper, ground

1/4 teaspoon fresh lemon juice, or to taste


Combine all ingredients until incorporated.

Let sit for at least 1 hour before serving.

Curry Green Lentil Soup


1 cup onions, chopped small

1 cup potatoes, chopped small

1 bay leaf

2 cups green lentils raw, rinsed

1 teaspoon olive oil

1 teaspoon cumin

2 teaspoons curry powder

1/4 teaspoon paprika

3 tablespoons garlic, minced

4 cups vegetable or chicken stock/broth

2 cups water, more if desired

1/2 teaspoon salt, or to taste

Fresh lemon juice, to taste


Heat oil in stock pot on medium high heat.

Add oil then cook onions, potatoes, add bay leaf, cumin, curry powder, and paprika.

Cook until fragrant and onions are softened, about 3-5 minutes.

Add lentils, while stirring, add garlic, broth and water.

Bring to a boil, then drop heat to low to simmer.

Simmer soup until potatoes and lentils are tender, 25 to 40 minutes.

Thin soup as desired.

Optional – puree 1/2 of the soup and add back to the pot for a creamier texture

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