Lentil and Chicken Soup


4.3 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 169.6
  • Total Fat: 1.2 g
  • Cholesterol: 34.1 mg
  • Sodium: 318.4 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 7.1 g
  • Protein: 21.4 g

View full nutritional breakdown of Lentil and Chicken Soup calories by ingredient


Introduction

Easy, low ingredient recipe. High protein, low calories and fat. Easy, low ingredient recipe. High protein, low calories and fat.
Number of Servings: 8

Ingredients

    3 chicken breasts, without skin
    1 small red onion, diced
    2 stalks celery, diced
    1 carrot, diced
    2 cloves garlic,minced
    1 pound lentils, dry
    8 cups water
    1 cup crushed tomatoes
    1/2 cup cilantro, diced
    8 cups water
    2 cubes chicken boullion
    1 tbs crushed red pepper, optional

Directions

Place onion, celery, carrot, and garlic in a food processor to finely dice. Saute until soft in dutch oven. Add boullion, chicken, crushed tomatoes and 8 cups of water. Boil for 15 minutes. Remove chicken and shred. Replace chicken, add cilantro and crushed red pepper to taste. Cook another 15 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user CHELLEKERN.

Member Ratings For This Recipe


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    Very Good
    Pretty good - 11/27/14


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    When do you add the lentils? How long do we need to cook them? - 1/11/13


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    Incredible!
    Made for dinner and enough for leftovers - 9/11/11


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    Very Good
    Dee-lish dish. I sauteed the onion in olive oil and used homemade broth and a bay leaf. I also used parsley instead of cilantro. - 5/31/10

    Reply from CHELLEKERN (6/2/10)
    Glad you liked it! I forgot to add in my directions that I steam fry in water to avoid the use of oil so your dish has a few more calories/fat.