Lentil Soup Recipe

Name: Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken broth (2 large cans of swanson chicken broth); 3 large chicken backs; 7 shallots; 2 tablespoons lemon pepper or 2 tablespoons fresh ground black pepper; 1 teaspoon kosher salt; 1 tablespoon of gourmet garlic (gourmet garden brand); 1 cup sour cream; 2 tablespoons extra virgin olive oil; 1 cup carrot, cubed. (or you may use a bag of baby love carrots diced.); 2 cups lentils (16 oz bag); 1 tablespoon instant chicken bouillon

Servings: persons

6 cups chicken broth (2 large cans of swanson chicken broth)
3 large chicken backs
7 shallots
2 tablespoons lemon pepper or 2 tablespoons fresh ground black pepper
1 teaspoon kosher salt
1 tablespoon of gourmet garlic (gourmet garden brand)
1 cup sour cream
2 tablespoons extra virgin olive oil
1 cup carrot, cubed. (or you may use a bag of baby love carrots diced.)
2 cups lentils (16 oz bag)
1 tablespoon instant chicken bouillon

1
Pour lentils into a large bowl.
2
Cover with cold water.
3
Set aside for 30 minutes.
4
(or you may let them sit overnight to get them more tender).
5
Place olive oil in the bottom of large stock pan.
6
Slice and dice shallots.
7
Sautee until translucent.
8
Do not over cook.
9
Add chicken broth, boullion, garlic and chicken backs to the stock pan.
10
Cover and cook on medium heat for 45 minutes until chicken backs are done.
11
Remove chicken backs.
12
Allow to cool.
13
Pick lean meat from the backs.
14
Discard bones & skin.
15
Reduce heat.
16
Drain water from lentils.
17
Add to stock pan.
18
Cook for 45 minutes on low heat until tender.
19
Do not over cook.
20
Check periodically for tenderness.
21
They should not be mushy.
22
Add diced carrots & chicken.
23
Cook for an additional 15 minutes.
24
Do not overcook the vegetables.
25
They should be tender but not mushy.
26
Serve 1/2 cup.
27
Place one tablespoon of sour cream on top.
28
Serve with fresh homemade Challah.

1050

kcal

Calories

Fat

Carbs

147

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 cups chicken broth (2 large cans of swanson chicken broth), 3 large chicken backs, 7 shallots, 2 tablespoons lemon pepper or 2 tablespoons fresh ground black pepper, and more.

Yes, Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil Soup

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