Chicken and Lentil Soup

Ingredients

• Lentils

  Raw

  2 ⅓ cup or 448g

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Water

  Plain, clean water

  8 cup or 1.89kg

• Chicken broth bouillon

  Dry, cubes

  1 tbsp or 6g

• Onions

  Raw

  1 small or 70g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Garlic

  Raw

  3 cloves, minced or 9g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Garlic powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Oregano

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Paprika

  Spices

  ¼ tbsp or 2g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Rinse and pick over the lentils. In a large pot, combine lentils, chicken, water, and bouillon. Bring to a boil over medium heat, then reduce to a gentle simmer, cover, and cook until the chicken is done, about 20 minutes. Transfer chicken to a board, shred, and return it to the pot.
2. While the chicken cooks, finely chop the onion, scallions, cilantro, garlic, and tomato (use a chopper if desired).
3. Stir the chopped vegetables and herbs into the pot. Add the garlic powder, cumin, oregano, and paprika. Cover and simmer gently until the lentils are tender, about 25 minutes, adding hot water as needed to maintain a soup-like consistency.
4. Season to taste with salt and serve hot. Makes about 9 cups.