Midwest Lentil Soup Recipe Recipe

Name: Midwest Lentil Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp. salad oil; 2 lbs. boneless chicken breasts, skinned; 1 med. onion, minced; 3/4 c. dry lentils, rinsed; 1 can (about 14 ounce.) chicken broth; 3 c. water; 2 lg. tomatoes, seeded, diced; 1 yellow summer squash, diced; 2 carrots, pared, thinly sliced; 1 green pepper, diced; 1/2 teaspoon dry basil leaves

Servings: persons

1 tbsp. salad oil
2 lbs. boneless chicken breasts, skinned
1 med. onion, minced
3/4 c. dry lentils, rinsed
1 can (about 14 ounce.) chicken broth
3 c. water
2 lg. tomatoes, seeded, diced
1 yellow summer squash, diced
2 carrots, pared, thinly sliced
1 green pepper, diced
1/2 teaspoon dry basil leaves

1
In 5 qt Dutch oven, heat oil over medium heat.
2
Add in chicken and onion; saute/fry 5 min till browned.
3
Add in lentils, broth and the water.
4
Bring to boiling, simmer covered, 20 min.
5
Add in remaining ingredients.
6
Bring to boiling, simmer covered, 10 min or possibly till vegetables are tender.
7
Remove chicken; julienne.
8
Stir into soup.

672

kcal

Calories

Fat

Carbs

107

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: 1 tbsp. salad oil, 2 lbs. boneless chicken breasts, skinned, 1 med. onion, minced, 3/4 c. dry lentils, rinsed, and more.

Yes, Midwest Lentil Soup Recipe 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.

Midwest Lentil Soup Recipe

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