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["Note: If you don't have some of the ingredients, or if they are different than what I listed, go for it! Make it your own..that's what is so lovely about soups and any recipe for that matter. If you do find a tasty trick to tweak please let me know. I love suggestions! Thanks for visiting my corner of TK!", "The How To's:", "1. Cooking the chicken can certainly be done ahead of time. However, with my easy poaching method it is a cinch to cook while you get the soup started.", "2. Turn oven to 375 degrees. Spray pan with non stick spray or oil.", "3.Place chicken in pan, salt and pepper the chicken and fill pan with approximately 1/4 inch water.", "3. Cover tightly with foil and bake for 20 minutes. When done let cool for a few minutes before cubing. This helps keep the yummy juices in and saves your fingers from burning. Yikes!", "Onto the soup, which as mentioned can be started while the chicken is in the oven:", "4. Heat oil in a large stock pot. Add onion, carrots, celery and garlic and saute until tender - 6 or 7 minutes.", "5. Add tomatoes with juices. After a few minutes add the lentils, chicken, vegetable broth, coriander, cumin and grains of paradise (or pepper if you are going down that road).", "6. Bring to a boil, turn down to a simmer and cover for about 30 minutes. If you're in a hurry because church starts in less than 45 minutes, keep it on medium heat. After about 20 minutes, convince yourself the lentils are ""done enough"" and add the pasta. Cook for another 6-7 minutes and call it done.", "5. Ladle into bowls and top with freshly shredded Parmesan and a drizzle of olive oil. Very nice with some crusty bread and dressed field greens.", "6. Enjoy with all your favorite loved ones and in our case our little white pup under the table!", "Happy Eating!"]
