Chicken and Lentil Soup

Ingredients

• Lentils

  Raw

  2 ⅓ cup or 448g

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Water

  Plain, clean water

  8 cup or 1.89kg

• Chicken broth bouillon

  Dry, cubes

  1 tbsp or 6g

• Onions

  Raw

  1 small or 70g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Garlic

  Raw

  3 cloves, minced or 9g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Garlic powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Oregano

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Paprika

  Spices

  ¼ tbsp or 2g

• Salt

  Table

  1 dash or 0.4g

Directions

1. 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
2. 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.
3. Makes about 9 cups.
4. Recipe inspired by: http://www.skinnytaste.com/2009/01/lentil-and-chicken-soup-3-pts.html#_a5y_p=1096120

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