Chicken & Lentil Soup

Ingredients:

• 3 tbsp olive oil

• 2 onions; sliced

• 2 carrots; diced

• 2 stalks of celery’ diced

• 6 cloves of garlic; sliced

• 1 tsp kosher salt

• 1/4 tsp freshly cracked pepper

• 1 tsp turmeric powder

• 1 1/2 cups red lentils; rinsed and drained

• 8 cups of chicken stock

• 1 heaping tsp chicken bouillon paste

• 2 cups water

• The meat from 1 rotisserie chicken; shredded or cubed

• 1 lb of precooked (or pre-boiled) black lentils (I buy these pre-cooked from the grocery store)

• Optional (but encouraged) toppings: a squeeze of lemon, a drizzle of olive oil, chopped herbs (mint, parsley, dill combo)

In a heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Once hot, add the onions, carrots, and celery and sauté until softened and glossy. Stir in the salt, pepper, and turmeric, making sure everything is well coated. Let the spices cook for a few minutes until fragrant.

Add the red lentils and stir to combine them with the aromatics. Pour in the chicken stock and add the chicken bouillon, stirring well. Reduce the heat to a high simmer and cook for about 20 minutes, or until the red lentils are just soft. As the lentils cook, the soup will begin to thicken; add water as needed (or additional broth) to reach your desired consistency.

Once the red lentils are tender, add the chicken and pre-cooked black lentils. Stir well and let everything simmer until heated through.

Taste and adjust the seasoning as needed, adding more water or broth if the soup is too thick.

Serve with a squeeze of lemon, a drizzle of olive oil, and fresh herbs.