Chicken and Lentil Soup    

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.

Keeping It Light!

Gina

For more delicious recipes with all the right points, go to
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