Healthy Cooking from H-E-B
1bag (1 lb.)H-E-B Lentils (2 c. dry),
3Tbsp.Hill Country Fare Canola Oil,
2Hill Country Fare Boneless Skinless Chicken Breasts, thin sliced,
2c.peeled and chopped carrots,
4clovesfresh garlic, peeled and chopped,
1container (32 oz.)Central Market Reduced Sodium Chicken Broth,
2c.H-E-B Shredded Monterey or Jalapeño Jack Cheese, your favorite,
1Heat 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 stir-fry for 3 minutes or until onion is golden. Add the chopped carrots, celery and garlic and continue to stir-fry for 3 minutes.
2Add 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 your shredded cheese.
Calories: 320, Total Fat: 12g, Cholesterol: 40mg, Sodium: 360mg, Carbohydrates: 42g, Dietary Fiber: 18g, Sugar: 3g, Protein: 29g