Name: Chicken and Lentil Soup
Ingredients: 1 lb. dried lentils; 12 ounces 3 boneless skinless chicken thighs, all fat trimmed or rotisserie chicken is just as good; 8 cups water; 1 tablespoon chicken Better than Bouillon; 1 small onion; 2 scallions; 1/4 cup chopped cilantro; 3 cloves garlic; 1 medium ripe tomato; 1 teaspoon garlic powder; 1 teaspoon cumin; 1/4 teaspoon oregano; 1/4 teaspoon ground annato (or Spanish paprika, or even Sazon, optional); salt (to taste)

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Chicken and Lentil Soup

Course: Main Course, Soup

Keyword: chicken, stew

Servings:

Author: Skinnytaste.com

Ingredients

1 lb. dried lentils
12 ounces 3 boneless skinless chicken thighs, all fat trimmed or rotisserie chicken is just as good
8 cups water
1 tablespoon chicken Better than Bouillon
1 small onion
2 scallions
1/4 cup chopped cilantro
3 cloves garlic
1 medium ripe tomato
1 teaspoon garlic powder
1 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon ground annato or Spanish paprika, or even Sazon, optional
salt to taste

Instructions

In a large pot combine lentils, chicken, water and chicken bullion. Bring to a boil, covered over medium-low heat until chicken is cooked, about 20 minutes. Remove the chicken and shred, return to the pot.
Meanwhile, in a chopper or by hand, mince the onions, scallions, cilantro, garlic, and tomato. Add to the lentils with garlic powder, cumin, oregano and annato and cook, covered until the lentils are soft, about 25 more minutes, adding more water as needed if too thick. Adjust salt to taste as needed.
Makes about 9 cups.