… I’ve been a bit under the weather, so cooking and blogging hasn’t been on the top of my list of things to do… but here is a recipe I’ve had for a while and ready to share with you! FYI- this is a great way to use up those red lentils if you made my mason jar jack o lanterns for Halloween.
I’ve really been into soups lately. They are hearty, flavorful and healthy. This is basically a chicken soup, taken to the next level with the addition of chopped tomatoes and earthy lentils. It’s simple and delicious.
Most recipes do not call for lentils to be soaked. However, I find it beneficial to give them at least a quick soak to remove extra starches/sugars- This will help with digestion and bloating issues.
The lentils practically melt into the soup, my kids didn’t even know they were in there!
Tomato Chicken Soup with Lentils
- 2 1/2 lbs bone in chicken (breasts/thighs)
- 2 cups baby carrots
- 2 stalks celery, chopped
- 1 onion, chopped
- 4 garlic cloves, chopped
- 2 bay leaves
- 2 sprigs of thyme
- 8 cups water
- 1 tablespoon salt
- 1 tablespoon apple cider vinegar
- 28 oz chopped tomatoes
- 1 cup red lentils
- 1/2 cup freshly chopped parsley
- In a large pot, add your chicken, carrots, celery, onion, garlic, bay leaves, thyme, water, salt and vinegar. Bring to a boil, and cook on medium heat for 1 hr.
- While soup is cooking, soak your lentils in 4 cups water.
- Once your soup has reduced down, remove your chicken, bay leaves and sprigs of thyme.
- Stir in your tomatoes and your soaked, rinsed and drained lentils. Cook for 20 minutes or until lentils are tender.
- While lentils are cooking, remove the chicken from the bone and shred it. Add chicken back to the soup.
- Right before serving, stir in your freshly chopped parsley.
Seriously, I have no idea what it is about this soup, but it is addictive! The perfect way to warm your home on a cold, fall day.