Photo by Gina Homolka
A perfect soup to warm you during the cold winter months. Lentils are high in soluble fiber and protein, have twice as much iron as other legumes and are high in Vitamin B and folate.
HERE'S ALL IT TAKES
- 1 pound dried lentils
- 3 chicken pieces on the bone, skin and fat removed
- 8 cups of water
- 2 chicken bouillon cubes
- 3 medium potatoes, peeled and diced
- 1 small onion
- 4 scallions
- 3 cloves garlic
- 1 tomato
- 1 packet sazon (in latin section)
In a large pot, add lentils, chicken, water and bouillon cubes. Bring to a boil, then reduce heat to medium-low. Cover with lid, simmering about 15 minutes, until chicken thoroughly cooked. Carefully remove chicken from the pot. Allow it to cool long enough to handle. Remove chicken from the bone and shred meat, return shredded chicken to the pot and add diced potatoes.
Meanwhile, in a mini chopper, finely chop onions, scallions, garlic, and tomato. Add them to the soup, season with sazon and simmer 15 more minutes, until lentils are soft. If needed, add more water.
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Gina
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Gina, this looks good! But I have to ask, what is sazon? and Where do I find it?
Gina, thank you so much for this recipe, my wife and I have recently went on a diet, and have been looking for a way to replace noodles in soups, I did add carrots and used the goya tomato with chicken flavor seasoning instead, used what i had on hand and it was delicious, thank you so much for this recipe. It is in the soup menu from now on.
Excellent! It’s a favorite for me too!!
I made this for dinner tonight. I could not find the sazon seasoning at the store near my house. So, just added salt, pepper, cumin and it was amazing.
Oh I also added some diced carrots.
Thank you so much! I have been looing for an easy, simple way to incorporate lentils into a homemade soup. I have added my own stewed tomatos and chicken stock instead of water…..very hearty and ‘warms the bones’