A zesty soup made using chicken and lentil served hot on dinner table.
Lemony Chicken-Lentil Soup
- Prep Time 15 min
- Total 1 hr 10 min
- Servings 6
- Ingredients 9
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 3 medium carrots, chopped (1 1/2 cups)
- 2 cloves garlic, finely chopped
- 1 cup dried lentils (8 ounces), sorted and rinsed
- 2 tablespoons tomato paste
- 2 cans (14 1/2 ounces each) ready-to-serve chicken broth
- 2 cups cut-up cooked chicken
- 2 tablespoons grated lemon peel
Instructions
-
Step1Heat oil in 3-quart saucepan over medium-high heat. Cook onion, carrots and garlic in oil about 5 minutes, stirring occasionally, until carrots are tender.
-
Step2Stir in lentils, tomato paste and broth. Heat to boiling; reduce heat to low. Cover and simmer about 40 minutes or until lentils are tender.
-
Step3Stir in chicken and lemon peel. Cook about 5 minutes or until hot.
Nutrition
225
Calories
7g
Total Fat
24g
Protein
24g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 serving
- Calories
- 225
- Calories from Fat
- 65
- Total Fat
- 7g
- Saturated Fat
- 1g
- Cholesterol
- 40mg
- Sodium
- 510mg
- Total Carbohydrate
- 24g
- Dietary Fiber
- 8g
- Protein
- 24g
% Daily Value*:
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 2 Vegetable; 2 Lean Meat;Tips from the Betty Crocker Kitchens
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