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Nutrition Facts
Serving Size 306 g
(Approx. 8 Servings)
Amount Per Serving
Calories 290 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 6 g 28%
Trans Fat 0.0 g
Cholesterol 50 mg 16%
Sodium 270 mg 11%
Total Carbohydrate 29 g 10%
Dietary Fiber 11 g 44%
Sugars 4 g
Protein 24 g
Vitamin A 120% Iron 2%
Vitamin C 10% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Savory Lentil Chicken & Vegetable Soup

Prep Time
10 minutes
Cook Time
1 h 30 m
Total Time
1 h 40 m
8  People


Recipe makes 8 Servings

3 Tbsp Hill Country Fare Canola Oil
2 H-E-B Boneless Skinless Chicken Breasts, thin sliced
2 cup(s) white onion, chopped
2 cup(s) carrots, peeled and chopped
2 cup(s) celery, chopped
4 H-E-B Peeled Garlic, chopped
32 Oz Central Market Low Sodium Chicken Broth
2 cup(s) H-E-B Lentils
2 cup(s) Hill Country Fare Shredded Monterey Jack
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Heat large soup pot over medium heat for 2 minutes.
Add canola oil, chicken and onion to hot soup pot and stir-fry for 3 minutes or until onion is golden.
Add chopped carrots, celery and garlic and continue to stir-fry for 3 minutes.
Add chicken broth, 6 cups water, and lentils. Bring to boil over high heat, reduce heat to medium low, cover and cook for 1 1/2 hours or until lentils are tender.
Top each bowl of soup with 1/4 cup of your shredded cheese.



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