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To Your Health Sprouted Flour Co.

Sprouted Lentil Chicken Soup
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Rating: 0
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Servings
8-10 people
Servings
8-10 people
Sprouted Lentil Chicken Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8-10 people
Servings
8-10 people
Ingredients
  • 4 tablespoons bacon fat, butter, or olive oil
  • 1 large onion, diced
  • 2 medium 15 oz. can organic diced tomatoes
  • 4 cloves garlic, thinly sliced
  • salt
  • Freshly ground black pepper
  • 2 tablespoons tomato paste
  • 12 cups low-sodium chicken broth or water
  • 2 cups TYH Sprouted Lentils
  • 1 pound boneless, skinless chicken thighs
  • grated parmesan or romano cheese, for serving (optional)
Servings: people
Units:
Instructions
  1. Heat the bacon fat, butter, or olive oil in the bottom of a large Dutch oven over medium-high heat. Add the onion, celery, carrots, and garlic. Season the vegetables well with salt and pepper. Cook, stirring occasionally until the vegetables have softened, about 10 minutes. Add the tomato paste and stir to coat the vegetables. Cook until the tomato paste darkens and sticks a bit to the bottom of the pot, about 2 minutes more.
  2. Add the chicken broth and lentils and bring to a boil. Reduce the heat to maintain a very gentle simmer and add the chicken. Cover and continue cooking for 1 hour, checking periodically to make sure the soup isn't bubbling too vigorously. Transfer the chicken thighs to a plate to cool.
  3. Using 2 forks, shred the chicken and return it to the pot. Taste and season with salt and pepper as needed. Serve with cheese sprinkled over the top if desired.
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