Chicken Lentil SoupPosted: October 29, 2013
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)
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.