Chicken and Lentil Soup
Servings: 9
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.
Notes
Recipe By: Skinnytaste.com
Serving Size: 9
Serving Size: 9
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