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Lemony Chicken-Lentil Soup

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  • Prep Time 15 min
  • Total Time 1 hr 10 min
  • Servings 6

A zesty soup made using chicken and lentil served hot on dinner table.

Ingredients

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

Directions

  • 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.

Expert Tips

You'll really like this fresh lemony lentil soup. For a fun color change, use pink lentils.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
225
(
Calories from Fat
65),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
),
Cholesterol
40mg
40%;
Sodium
510mg
510%;
Total Carbohydrate
24g
24%
(Dietary Fiber
8g
8%
),
Protein
24g
24%
;
% Daily Value*:
Iron
4%;
Exchanges:
1 Starch; 2 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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