Behind the Recipes
Lentils Made Right by Divya Gugnani
Makes 4-6 servings
INGREDIENTS:
3 tbsp. olive oil
1 onion, chopped
1 large carrot, chopped
2 zucchini, chopped
2 (32 ounce) cartons low sodium chicken broth
2 (14 ounce) cans lentils, drained
1 lb cooked chicken breast, chopped
1 tsp. turmeric
1 packet Goya Sazon seasoning
1 cup fresh basil, chopped
1 cup fresh parsley, chopped
1 lemon, squeezed
Salt and pepper
PREPARATION:
1. Heat oil over medium flame.
2. Add chopped onion and sauté until just softened.
3. Add carrot and cook a few more minutes.
4. Add chicken stock and zucchini, bring to a simmer. Meanwhile, add turmeric, Sazon, salt and pepper.
5. Let simmer for 5-10 minutes, or until veggies are just tender. Add lentils and chicken.
6. Allow to heat through for a minute or two.
7. Take off heat, stir in lemon juice and basil and parsley. Adjust seasoning and serve.
*Note: Drain the lentils, but don't rinse them, as they thicken the soup a bit.
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