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Midwest Lentil Soup Recipe

Name: Midwest Lentil Soup
Ingredients: 1 tbsp. salad oil; 2 lbs. boneless chicken breasts, skinned; 1 med. onion, minced; 3/4 c. dry lentils, rinsed; 1 can (about 14 ounce.) chicken broth; 3 c. water; 2 lg. tomatoes, seeded, diced; 1 yellow summer squash, diced; 2 carrots, pared, thinly sliced; 1 green pepper, diced; 1/2 teaspoon dry basil leaves

by CookEatShare Cookbook

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Servings: 6

Ingredients

Cost per serving $1.83 view details

1 tbsp. salad oil
2 lbs. boneless chicken breasts, skinned
1 med. onion, minced
3/4 c. dry lentils, rinsed
1 can (about 14 ounce.) chicken broth
3 c. water
2 lg. tomatoes, seeded, diced
1 yellow summer squash, diced
2 carrots, pared, thinly sliced
1 green pepper, diced
1/2 teaspoon dry basil leaves

Directions

In 5 qt Dutch oven, heat oil over medium heat. Add in chicken and onion; saute/fry 5 min till browned. Add in lentils, broth and the water. Bring to boiling, simmer covered, 20 min. Add in remaining ingredients. Bring to boiling, simmer covered, 10 min or possibly till vegetables are tender. Remove chicken; julienne. Stir into soup.

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Amount Per Serving	%DV
Serving Size 402g
Recipe makes 6 servings
Calories 345
Calories from Fat 125	36%
Total Fat 13.95g	17%
Saturated Fat 3.69g	15%
Trans Fat 0.15g
Cholesterol 77mg	26%
Sodium 99mg	4%
Potassium 818mg	23%
Total Carbs 21.65g	6%
Dietary Fiber 9.4g	31%
Sugars 4.57g	3%
Protein 32.76g	52%

Midwest Lentil Soup Recipe

Ingredients