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

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 favorite


Heat a large soup pot over medium heat for 2 minutes. Add the canola oil, thin sliced chi
cken and chopped onion to the hot soup pot and stir-fry for 3 minutes or until onion is go
lden. 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, reduce heat to medium
low, cover and cook for 1 1/2 hours or until lentils are tender. Season the lentil soup
to taste with salt and black pepper if desired. Top each bowl of soup with 1/4 cup of you
r shredded cheese.

Nutritional Information

Calories: 320, Total Fat: 12g, Cholesterol: 40mg, Sodium: 360mg, Carbohydrates: 42g, Diet
ary Fiber: 18g, Sugar: 3g, Protein: 29g


Healthy Cooking from H-E-B