Chicken Lentil Soup


This recipe rivals the yummy lentil soups served at Middle Eastern restaurants!


1 bunch scallions

1 small bunch of celery (small because it was organic)

5 carrots

About 1 1/2 tablespoons sea salt

16 oz red splits lentils (I get mine from Edison Grainery)

1 1/2 tablespoons marjoram

1 1/2 tablespoons parsley

4 cups of chicken broth (homemade if possible!)

About 8 oz of frozen cooked cubed chicken breast (I batch cook this and freeze it)

6 cups of water


Heat olive oil in a large soup pot on medium heat.  When pan is hot, add the scallions, carrots, celery, and salt.  Sautee for 20 minutes.  Add chicken broth (mine was frozen when I put it in the pot), lentils, marjoram, parsley, cooked chicken, and water.  Bring to a boil, then cover and simmer for 20 to 30 minutes.  The lentils cook very fast, so this is a pretty quick recipe.  Another “One Pot Wonder” – if you don’t know already, I love simple quick recipes using real food ingredients. 🙂 Always taste to make sure the salt content is right.


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