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.