The temperatures are cooling down and the days are getting shorter. It’s what I call perfect soup weather. Yesterday I made a chicken lentil soup and it turned out great!  Warm walnut sourdough bread was served on the side. Yum! 



2 tsp grapeseed oil

1.5 pounds boneless skinless chicken thigh meat cut into 1/2″ pieces

3 carrots, peeled and sliced

3 ribs of celery, chopped

1 small yellow onion, diced

1 cup cherry tomatoes, halved

2 cups lentils, rinsed 

6 cups water

1 tsp chicken base

2 Tsp dried thyme

1/2 tsp ground rosemary

salt and pepper to taste

1 bay leaf



  • To a pot add the grape seed oil and set heat to medium/high. Add chicken pieces and cook until done; about 10 minutes stirring frequently.
  • Then add carrots, celery and onion. Once vegetables are soft, add thyme, rosemary, salt and pepper. Stir frequently.
  • Next add water, chicken base, lentils and bay leaf. Make sure to stir occasionally so food doesn’t stick to bottom of pot. Bring water/broth to boil then reduce heat to simmer.
  • Add halved tomatoes and cook approximately 60 minutes. Ready to serve and enjoy.