I was trying to find a lentil soup that wasn’t so thick and heavy, so I came up with this one. It’s a bit lighter for the summer, but still very healthy! You can leave out the meat and switch to vegetable broth to make it vegetarian.
Ingredients: [‘olive oil’, ‘onion’, ‘carrot’, ‘zucchini’, ‘low sodium chicken broth’, ‘lentils’, ‘boneless skinless chicken breasts’, ‘turmeric’, ‘seasoning’, ‘fresh cilantro’, ‘lemon%2c juice of’, ‘salt and pepper’]
Quantity of Ingredients: [“3 tablespoons olive oil”,”1 onion, chopped “,”1 large carrot, chopped “,”2 zucchini, chopped “,”2 (32 ounce) cartons low sodium chicken broth”,”2 (14 ounce) cans lentils, drained “,”2 boneless skinless chicken breasts, chopped “,”1 teaspoon turmeric”,”1 packet goya sazon seasoning”,”1 cup fresh cilantro, chopped “,”1 lemon, juice of”,” salt and pepper”]
Number of Servings: 8
Steps: [‘Heat oil in dutch oven or stockpot over medium. Add chopped onion and sauté until just softened.’, ‘Add carrot and cook a few more minutes.’, ‘Add chicken stock and zucchini, bring to a simmer. Meanwhile, add turmeric, Sazon, and salt & pepper.’, ‘Let simmer for 5-10 minutes, or until veggies are just tender. Add lentils and chicken. Allow to heat through for a minute or two.’, ‘Take off heat, stir in lemon juice and cilantro. Adjust seasoning and serve.’, ‘***NOTES*** I drain the lentils but don’t rinse them – they thicken the soup a bit.’, ‘I typically just buy a rotisserie chicken from the market and add the trimmed meat from that. It gives the soup a nice slow-roasted flavor.’, ‘I love cilantro so I add a ton, but you could dial it down or add parsley instead. FRESH herbs is really the way to go, they taste so much better!’]