9 Servings 45 min Cook
2 1/3 Cup Lentils
12 Oz Chicken Breast
8 Cup Water
1 Tbsp Chicken Broth Bouillon
1 Small Onions
2 Medium (4-1/8" long) Scallions
1 Cup Fresh Cilantro
3 Cloves, minced Garlic
1 Medium whole (2-3/5" dia) Tomatoes
1 Tsp Garlic Powder
1 Tsp, ground Cumin
1/4 Tsp, leaves Oregano
1/4 Tbsp Paprika
1 Dash Salt
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.
To the lentils add garlic powder, cumin, oregano, and paprika, then 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.
Recipe inspired by: http://www.
skinnytaste.
com/2009/01/lentil-and-chicken-soup-3-pts.
html#_a5y_p=1096120
