Chicken & Red Lentil Soup (Chicken Rojo)

By KatKD

Added 1/8 c orzo. Used leftovers from French Chicken in a Pot. Deleted cumin, of course. Used 5/8 c dried green lentils. Used only 1/2 t dried sage.

Ingredients

• 3 quarts Vegetable Stock
• 2 TB Roasted Garlic Puree
• 2 ounces fine diced Red Onion (more if ya like)
• 8 ounces Roasted Red Pepper puree
• 1 cup petite diced Tomatoes with juice
• 1/2 cup fine diced Chicken breast meat (more if ya like)
• 1/2 pound Red Lentils
• 1/2 ounce fresh chopped Parsley
• 1/8 cup fresh squeezed Lemon
• 1 tsp cumin
• 1 tsp dry sage
• Salt & Pepper to taste
• Crispy flatbread or tortilla strips for garnish*
• Fine diced Green Onion for garnish

Preparation

Step 1

1. Bring stock just to a simmer
2. Add the Garlic Puree, Roasted Pepper Puree, diced Tomatoes with juice and Chicken, bring back to simmer.
3. Add the lentils, and simmer on low heat for 15 minutes or until lentils are soft, adding more stock if needed.
4. Turn off heat, then add the Parsley, Lemon juice, Cumin, Sage, and Salt & Pepper.
5. Allow to soup to stand uncovered for 15 minutes for flavors to blend.

Serve in soup bowls, garnish with crispy fried flatbread or tortilla strips and green onion.

*To make the crispy flatbread strips, buy the thin pre-made flatbread squares, cut them into thin strips and deep fry, then toss with salt & pepper. If you prefer, you could brush them with melted butter and bake them in the oven.