Summery Veggie-Lentil Soup (Meat Optional) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I was trying to find a lentil soup that wasn’t so thick and heavy, so I came up with this one. It's a bit lighter for the summer, but still very healthy! You can leave out the meat and switch to vegetable broth to make it vegetarian. Ingredients:
3 tablespoons olive oil |
1 onion, chopped |
1 large carrot, chopped |
2 zucchini, chopped |
2 (32 ounce) cartons low sodium chicken broth |
2 (14 ounce) cans lentils, drained |
2 boneless skinless chicken breasts, chopped |
1 teaspoon turmeric |
1 packet goya sazon seasoning |
1 cup fresh cilantro, chopped |
1 lemon, juice of |
salt and pepper |
Directions:
1. Heat oil in dutch oven or stockpot over medium. Add chopped onion and sauté until just softened.
2. Add carrot and cook a few more minutes.
3. Add chicken stock and zucchini, bring to a simmer. Meanwhile, add turmeric, Sazon, and salt & pepper.
4. Let simmer for 5-10 minutes, or until veggies are just tender. Add lentils and chicken. Allow to heat through for a minute or two.
5. Take off heat, stir in lemon juice and cilantro. Adjust seasoning and serve.
6. ***NOTES*** I drain the lentils but don’t rinse them – they thicken the soup a bit.
7. I typically just buy a rotisserie chicken from the market and add the trimmed meat from that. It gives the soup a nice slow-roasted flavor.
8. I love cilantro so I add a ton, but you could dial it down or add parsley instead. FRESH herbs is really the way to go, they taste so much better!
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