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Savory Lentil Chicken & Vegetable Soup
Prep Time:
10 minutes
Cook Time:
1 1/2 hours
Makes:
8 servings
Ingredients

1 bag (1 lb.) H-E-B Lentils (2 c. dry)

3 Tbsp. Hill Country Fare Canola Oil

2 Hill Country Fare Boneless Skinless Chicken Breasts, thin sliced

2 c. chopped onion

2 c. peeled and chopped carrots

2 c. chopped celery

4 cloves fresh garlic, peeled and chopped

1 container (32 oz.) Central Market Reduced Sodium Chicken Broth

2 c. H-E-B Shredded Monterey or Jalapeño Jack Cheese, your favo

rite

Directions


Heat a large soup pot over medium heat for 2 minutes. Add the canola
oil, thin sliced chicken and chopped onion to the hot soup pot and sti
r-fry for 3 minutes or until onion is golden. Add the chopped carrots
, celery and garlic and continue to stir-fry for 3 minutes.
Add chicken broth and 6 cups water, bring to a boil over High heat, re
duce heat to medium low, cover and cook for 1 1/2 hours or until lent
ils are tender. Season the lentil soup to taste with salt and black p
epper if desired. Top each bowl of soup with 1/4 cup of your shredded
cheese.

Nutritional Information


Calories: 320, Total Fat: 12g, Cholesterol: 40mg, Sodium: 360mg, Carbo
hydrates: 42g, Dietary Fiber: 18g, Sugar: 3g, Protein: 29g

Source


Healthy Cooking from H-E-B