[Chicken] Lentil Soup

Fall and winter bring cooler weather… the perfect weather to make a warm, yummy [healthy] soup!  We’ve got two recipes for you below, both from Living Fit followers; 

Mahvish’s Lentil Soup 

  • 3T EVOO
  • 1T cumin seeds
  • 1T mustard seeds
  • 1/2 t turmeric
  • 1/2 t sea salt
  • 2c red lentils
  • corriandar/ginger/red or black pepper & lemon to taste
  • cilantro for garnish
  • 8 c water

In a pot heat oil and spices over medium heat, once sizzling add lentils and stir for a few minutes, add water and bring to boil, turn heat to low and cover about 25 min until tender.

Josh’s Chicken Lentil Soup  IMG_1314

  • 1 tablespoon olive oil or coconut oil
  • 2 lbs of chicken breast cut into cubes
  • 1 large white onion finely chopped
  • 3 stalks celery chopped
  • 2 large carrots finely chopped
  • 2 cloves garlic finely chopped
  • 3/4 cup dried lentils..we use orange lentils
  • 1 can chicken stock (sodium free)
  • 1/2 teaspoon salt
  • 1 can tomato sauce (10 ounce)
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried basil (we use fresh)
  • 1 tablespoon lemon juice

Heat oil in skillet and then brown the chicken. Remove from skillet when done and set aside. Place onion in skillet and cook for 5 minutes or until tender. Mix in carrots, garlic, and celery. Stir in lentils and broth and season with salt. Bring to boil, cover, reduce hear to low and simmer for 20 minutes. Return chicken to skillet, cover and cook for 20 more minutes…if mixture becomes too dry, add in more chicken stock to moisten. Stir tomato sauce into skillet, season with rosemary and basil. Continue cooking for 10 minutes or until lentils are tender. Stir in lemon juice and serve warm!

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