Chicken Soup with Lentils, Rice and Vegetables | PCC Natural Markets

Chicken Soup with Lentils, Rice and Vegetables

Serves: 8

Your rating: None (6 votes)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Lentils play well with nearly any spice and in so many dishes, from soups and curries to salads and pasta. This recipe is just right for fall nights when you long to warm yourself by the stove, stirring a soup pot packed with essential nutrients for health and plenty of home-cooked flavor.

Ingredients

Preparation

In a heavy saucepan, heat oil over medium heat. Sauté onions until transparent, about 5 minutes. Add carrots and cook until softened, 3 to 4 minutes. Add fennel and cook until softened, 3 to 4 minutes. Add remaining vegetables and seasonings and cook for a few more minutes. Add chicken broth, stir well and then add lentils and rice.

Bring to a boil and then simmer until lentils are softened and rice is cooked, 25 to 30 minutes. Add diced chicken meat and correct seasonings. Just before serving, add greens to the soup and stir in cheese, perhaps reserving some to pass with the warm soup.

Recipe by Vida Collery, former PCC Cooks instructor

More about: carrots, fennel, greens, kale, lentils, soup, spices, spinach, zucchini

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