Lemony Chicken-Lentil Soup

A zesty soup made using chicken and lentil served hot on dinner table. MORE+ LESS-

By Betty Crocker Kitchens

October 7, 2010

tablespoon olive or vegetable oil

medium onion, chopped (1/2 cup)

medium carrots, chopped (1 1/2 cups)

cloves garlic, finely chopped

cup dried lentils (8 ounces), sorted and rinsed

tablespoons tomato paste

cans (14 1/2 ounces each) ready-to-serve chicken broth

cups cut-up cooked chicken

tablespoons grated lemon peel

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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.