Chicken, Lentil And Chickpea Stew

• 1 medium onion, peeled halved
• 1 None bay leaf
• 2 None cloves
• 3 None carrots, peeled and chopped
• 1 large chicken breast with skin and bone
• 1 tbsp tomato paste
• 100 g red lentils
• 1 can chickpeas, drained
• 1/2 tsp cumin
• 2 stalks mint, chopped

1. Bring 8 cups of water to a boil in a large pot and add the onion, bay leaf, cloves, 1 carrot and chicken. Simmer for about 30 minutes.
2. Remove chicken and set aside to cool slightly. Pour broth through a sieve into a another pot and discard the strained solids. To the broth, add the tomato paste, remaining 2 chopped carrots and lentils. Bring to a boil and cook for 10-15 minutes.
3. Remove the chicken meat from the bone and discard the skin. Chop into cubes and add to the soup along with the chickpeas and cumin for the last 5 minutes of cooking. Season to taste. Top with mint and serve.

onion, bay leaf, cloves, carrots, chicken, tomato, red lentils, chickpeas, cumin, stalks mint

Taken from recipes-plus.com/api/v2.0/recipes/19880 (may not work)