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Lemony Chicken-Lentil Soup |
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Serves: 6 Print this Recipeprep: 15 min cook: 55 min 1 tablespoon olive or vegetable oil 1 medium onion, chopped (1/2 cup) 3 medium carrots, chopped (1 1/2 cups) 2 cloves garlic, finely chopped 1 cup dried lentils (8 ounces), sorted and rinsed 2 tablespoons tomato paste 2 cans (14 1/2 ounces each) ready-to-serve chicken broth 2 cups cut-up cooked chicken 2 tablespoons grated lemon peel 1. Heat oil in 3-quart saucepan over medium-high heat. Cook onion, carrots and garlic in oil about 5 minutes, stirring occasionally, until carrots are tender. 2. Stir in lentils, tomato paste and broth. Heat to boiling; reduce heat to low. Cover and simmer about 40 minutes or until lentils are tender. 3. Stir in chicken and lemon peel. Cook about 5 minutes or until hot. wing it! You'll really like this fresh lemony lentil soup. For a fun color change, use pink lentils. 1 SERVING: Calories 225 (Calories from Fat 65); Fat 7g (Saturated 1g); Cholesterol 40mg; Sodium 680mg; Carbohydrate 24g (Dietary Fiber 8g); Protein 24g * % DAILY VALUE: Vitamin A 78%; Vitamin C 8%; Calcium 4%; Iron 24% * DIET EXCHANGES: 1 Starch, 2 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 1 1/2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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