Summery Veggie-lentil Soup (meat Optional)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 heat oil in dutch oven or stockpot over medium. add chopped onion and sauté until just softened.
• 2 add carrot and cook a few more minutes.
• 3 add chicken stock and zucchini, bring to a simmer. meanwhile, add turmeric, sazon, and salt & pepper.
• 4 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.
• 5 take off heat, stir in lemon juice and cilantro. adjust seasoning and serve.
• 6 ***notes*** i drain the lentils but don’t rinse them – they thicken the soup a bit.
• 7 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.
• 8 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!