Prep 10 mins
Cook 30 mins
I was trying to find a lentil soup that wasn’t so thick and heavy, so I came up with this one. It's a bit lighter for the summer, but still very healthy! You can leave out the meat and switch to vegetable broth to make it vegetarian.
- 3 tablespoons 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
- 2 boneless skinless chicken breasts, chopped
- 1 teaspoon turmeric
- 1 packet goya sazon seasoning
- 1 cup fresh cilantro, chopped
- 1 lemon, juice of
- salt and pepper
- Heat oil in dutch oven or stockpot over medium. Add chopped onion and sauté until just softened.
- Add carrot and cook a few more minutes.
- Add chicken stock and zucchini, bring to a simmer. Meanwhile, add turmeric, Sazon, and salt & pepper.
- Let simmer for 5-10 minutes, or until veggies are just tender. Add lentils and chicken. Allow to heat through for a minute or two.
- Take off heat, stir in lemon juice and cilantro. Adjust seasoning and serve.
- ***NOTES*** I drain the lentils but don’t rinse them – they thicken the soup a bit.
- I typically just buy a rotisserie chicken from the market and add the trimmed meat from that. It gives the soup a nice slow-roasted flavor.
- I love cilantro so I add a ton, but you could dial it down or add parsley instead. FRESH herbs is really the way to go, they taste so much better!