Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive or vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 3 medium carrots, chopped (1 1/2 cups)
  • 2 cloves garlic, finely chopped
  • 1 cup dried lentils (8 ounces), sorted and rinsed
  • 2 tablespoons tomato paste
  • 2 cans (14 1/2 ounces each) ready-to-serve chicken broth
  • 2 cups cut-up cooked chicken
  • 2 tablespoons grated lemon peel

Instruction

  • Heat oil in 3-quart saucepan over medium-high heat. Cook onion, carrots and garlic in oil about 5 minutes, stirring occasionally, until carrots are tender.
  • Stir in lentils, tomato paste and broth. Heat to boiling; reduce heat to low. Cover and simmer about 40 minutes or until lentils are tender.
  • Stir in chicken and lemon peel. Cook about 5 minutes or until hot.