1 tbsp canola or olive oil
1 1/2 to 2 lbs boneless, skinless chicken breasts
1 medium onion, chopped
3/4 cup dried lentils, rinsed
1 can (14-oz) chicken broth
3 cups water
2 large tomatoes, seeded, diced
1 yellow squash, diced
2 carrots, pared and thinly sliced
1 green pepper, diced
1/2 tsp dried basil leaves
Heat the oil over medium-high heat in a Dutch oven. Add the chicken and onion; saute 5 minutes, until browned. Add the lentils, broth, and water. Bring to a boil and simmer, covered, for 20 minutes. Remove lid and add the remaining ingredients. Bring to a boil and simmer 10 minutes or until the vegetables are tender. Remove the chicken and shred; add back into the soup.
Yield: 6 to 8 servings
1 medium onion, chopped
3/4 cup dried lentils, rinsed
1 can (14-oz) chicken broth
3 cups water
2 large tomatoes, seeded, diced
1 yellow squash, diced
2 carrots, pared and thinly sliced
1 green pepper, diced
1/2 tsp dried basil leaves
Heat the oil over medium-high heat in a Dutch oven. Add the chicken and onion; saute 5 minutes, until browned. Add the lentils, broth, and water. Bring to a boil and simmer, covered, for 20 minutes. Remove lid and add the remaining ingredients. Bring to a boil and simmer 10 minutes or until the vegetables are tender. Remove the chicken and shred; add back into the soup.
Yield: 6 to 8 servings
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