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| Servings |
Ingredients
- 6 1/4 cups no-salt-added chicken or vegetable broth divided
- 4 celery stalks cut into 1/2-inch pieces
- 1 carrot peeled and cut into 1/2-inch pieces
- 1 red bell pepper chopped
- 1 onion peeled and chopped
- 2 garlic cloves minced
- 6 cups purified water
- 2 cups red lentils
- 1 tablespoon fresh marjoram finely chopped (or teaspoon dried)
- 1 tablespoon fresh sage finely chopped (or teaspoon dried)
- 1 teaspoon garlic sea salt (or to taste)
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1 tablespoon lemon pepper
- 1 teaspoon pepper
- 2 cups chicken breast cooked, chopped (hormone-free, antibiotic-free, free-range)
- 1 tablespoon fresh lemon juice
Ingredients
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Instructions
- In a large soup pot, heat 1/4 cup vegetable broth (preferably) or refined coconut oil. Sauté celery, carrot, pepper, onion, and garlic for about 5 minutes.
- Add water and vegetable broth to pot. Stir in lentils. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 25 minutes.
- Stir in herbs, garlic sea salt, curry, cumin, lemon pepper, and pepper. Simmer uncovered for about 20 minutes, or until lentils fall apart and mixture thickens. Add chicken during the last 5 minutes.
- Stir in lemon juice.
- Ladle soup into bowls and serve hot.
Recipe Notes
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