Chicken Lentil Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
184 gram simple truth organic lentils, (1 cup of lentils) 0.5 medium (2-1/2" dia) Onions, raw 1 tbsp Olive Oil 16 oz Tomato, grape (3oz = appro 12 tomatoes) 1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, fresh, 12 Serving(s) teaspoons Tones Italian spice 1 tbsp Turmeric, ground 0.5 tsp Salt 12 cup (8 fl oz) Water, tap 12 ounces Chicken Breast (cooked), no skin, roasted, choppedWash and rinse the lentils. Set aside. Slice onions and sauté in olive oil. Slice the eggplant in 1/2 inch thick slices, then cut into 1/2 inch squares. Sauté these with the onions. Slice the tomatoes in slices. Add all of above ingredients into a soup pan, along with the spices:12 Serving(s) teaspoons Tones Italian spice 1 tbsp Turmeric, ground 0.5 tsp Salt Then add 8 cup (8 fl oz) Water, tap and stir. Add 12 ounces Chicken Breast (cooked), no skin, roasted, and chopped. Heat to boil and reduce to simmer until lentils are soft, about 20 to 30 minutes.
Cook in large soup pot. First at high heat, then at simmer until lentils are tender.
Serving Size: Serving size is 2 cups. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user REVCORNIE.
Serving Size: Serving size is 2 cups. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user REVCORNIE.
Nutritional Info Amount Per Serving
- Calories: 128.1
- Total Fat: 3.0 g
- Cholesterol: 26.3 mg
- Sodium: 200.8 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 3.3 g
- Protein: 12.4 g
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