Soups and Stocks

Grilled Chicken and Lentil Soup (serves 4-6)

Ingredients

3 Grilled chicken breasts (about 5 oz each) chopped in small pieces
6 cups cooked lentil beans, drained
3 cups chicken or vegetable stock
1 yellow onion chopped finely
2 oz fresh thyme
2 oz fresh oregano
1 cup canned tomato
1/2 cup shredded carrot
1/2 cup roasted garlic
3 oz olive oil



Method


Heat olive oil in a medium size pot, then add all ingredients except the beans. When the liquid comes to a boil you can add the beans and reduce to simmer. Let cook, uncovered, for approximately 20 minutes. (Add water if necessary. Should remain at a soupy consistency).


One option is to garish with toasted walnuts or I have even used warm goat cheese.



Always Cook with Love

If have any questions feel free to ask at nancyandsean@gmail.com!

Chef Sean

PS. If you want to make this vegetarian, use firm tofu, diced. If you are going to use the tofu I would saute or grill it before adding it to the soup, which should be added to each portion right before serving. This will keep a caramelized flavor to the tofu. A nice garnish for the vegetarian option would be raw bean sprouts.