Chicken Lentil Soup

By tcasteel2000

Ingredients

• 1 tablespoon refined coconut oil
• 4 celery stalks, cut into 1/2-inch pieces
• 1 carrot, cut into 1/2-inch pieces
• 1 red bell pepper, chopped
• 2 onions, chopped
• 2 garlic cloves, minced
• 6 cups purified water
• 6 cups no-salt-added vegetable broth
• 2 cups red lentils
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1 tablespoon lemon pepper
• 1 teaspoon pepper
• 2 cups cooked chicken breast, chopped (hormone-free, antibiotic-free, free-range) ** Left over chicken works great for this soup!
• tablespoon fresh lemon juice
• 1 tablespoon fresh marjoram, finely chopped
• 1 tablespoon fresh sage, finely chopped
• 1 teaspoon garlic salt (or to taste) 1/2 tsp.
• 1 & 1/2 tsp. salt

Details

Servings 1
Adapted from tanaamen.com

Preparation

Step 1

Directions

In a large soup pot, heat vegetable broth (preferably) or refined coconut oil. Sauté celery, carrot, peppers, 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.

Directions

In a large soup pot, heat vegetable broth (preferably) or refined coconut oil. Sauté celery, carrot, peppers, 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.