Chicken Lentil Soup
Servings
6
Servings
6
Ingredients
  • 6 1/4cups no-salt-added chicken or vegetable brothdivided
  • 4 celery stalkscut into 1/2-inch pieces
  • 1 carrotpeeled and cut into 1/2-inch pieces
  • 1 red bell pepperchopped
  • 1 onionpeeled and chopped
  • 2 garlic clovesminced
  • 6cups purified water
  • 2cups red lentils
  • 1tablespoon fresh marjoramfinely chopped (or teaspoon dried)
  • 1tablespoon fresh sagefinely chopped (or teaspoon dried)
  • 1teaspoon garlic sea salt(or to taste)
  • 1/2teaspoon curry powder
  • 1/2teaspoon ground cumin
  • 1tablespoon lemon pepper
  • 1teaspoon pepper
  • 2cups chicken breastcooked, chopped (hormone-free, antibiotic-free, free-range)
  • 1tablespoon fresh lemon juice
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Stir in lemon juice.
  5. Ladle soup into bowls and serve hot.
Recipe Notes

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Chicken Lentil Soup
Votes: 15
Rating: 3.67
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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
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
Votes: 15
Rating: 3.67
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Stir in lemon juice.
  5. Ladle soup into bowls and serve hot.
Recipe Notes

NeuroVite Plus
The first and only daily multivitamin that contains over 50 powerful vitamins, minerals, and plant extracts developed through clinical studies. NeuroVite Plus was formulated to provide whole-body wellness with additional key brain-healthy nutrients. Get 21% OFF with coupon code TANA21 at checkout.