- 2
- 15 mins
- 30 mins
Ingredients
- 27g (~2 slices) of bacon, diced
- 150g Onion, diced
- 72g carrots, peeled and diced
- 170g chicken breasts, boneless, skinless
- 1 TBS thyme, chopped
- 57g (~1/4 cup) split red lentils
- 2 cups chicken stock (made with 30g (1 TBS) Better Than Bouillon)
- 30g (2 TBS) sour cream
Preparation
Step 1
1. Spray a large pot with cooking spray, add bacon and cook on med-high heat for about 2 minutes. Reduce heat to medium and add onion and carrots. Stir, cover and cook for 4-5 minutes, stirring occasionally until vegetables are just tender.
2. Add chicken breast to pot along with thyme, lentils, stock, water and salt and bring to a simmer while stirring. Reduce heat to low, cover and simmer gently for 15-20 minutes until chicken is cooked and lentils are tender.
3. Using a slotted spoon, remove chicken from soup, roughly dice or shred and return to pot. Stir in sour cream and season to taste with salt and pepper.
Serve hot with chopped parsley or other herbs, toasted ciabatta, paprika sprinkled on top. To make two 600 calorie servings, serve with two dinner rolls (LaBrea) and 28g (2 TBS) butter.
Makes two servings.