Monday, February 9, 2009

Chicken and Lentil Soup

1 lb. Dried Lentils
3 Pieces of Chicken (on the bone, skin and fat removed)
8 Cups Water
2 Cups Low-Sodium Chicken Bouillon Cubes
3 Medium Potatoes (peeled and diced)
1 Small Onion (chopped)
4 Scallions (chopped)
3 Cloves Garlic (chopped)
1 Tomato (chopped)
1 Packet Sazon (latin spice)

In a large pot, add lentils, chicken, water and bouillon cubes. Bring to a boil, then reduce heat to medium-low. Cover with lid, simmering about 15 minutes, until chicken is thoroughly cooked. Carefully remove chicken from the pot. Allow it to cool long enough to handle. Remove chicken from the bone and shred meat, return shredded chicken to the pot and add diced potatoes.
Finely chop onions, scallions, garlic, and tomato. Add them to the soup, season with sazon and simmer 15 more minutes, until lentils are soft. If needed, add more water.

Photo: Gina Homolka

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