Recipe by Chana Steiner

Red Lentil-Chicken Soup

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Meat Meat
Easy Easy
15 Servings
Allergens

No Allergens specified

Hearty and filling, this soup is packed with nutrition. The shredded carrots are a great time-saving hack and make this soup so easy to prepare! Serve with crusty baguettes for a complete dinner.

Ingredients

Red Lentil-Chicken Soup

  • 2 tablespoons oil, such as Manischewitz Grapeseed Oil

  • 2 onions, diced

  • 3 bone-in chicken breasts, skin on or off

  • 4 stalks celery, sliced

  • 1 (10-ounce) bag shredded carrots

  • 1 (16-ounce) bag Gefen Red Lentils, checked

  • 6 cubes crushed garlic, such as Gefen

  • 2 teaspoons kosher salt

  • 1/2 teaspoon black pepper

  • 1/4 cup fresh dill, cleaned and chopped (optional)

  • 12 cups water

Directions

1.

In a large pot, heat oil over medium flame. Add onions and sauté for 10 minutes.

2.

Tie chicken in a mesh soup bag; place in pot. Add all remaining ingredients.

3.

Bring to a boil. Reduce flame to low, cover and simmer for 90 minutes.

4.

Remove bag of chicken. Discard skin and bones, shred chicken, and return to the pot.

5.

Give soup a stir before serving since the lentils tend to settle on the bottom.

About

Jackson Pulse is the only Jackson, New Jersey community magazine servicing 3500 families and stores with targeted content and advertising.

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WhatsApp 732-305-2906

Photography and Styling by Penina Spero

Red Lentil-Chicken Soup

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