There were two recipes in the Roanoke Times that I decided to make this week. I changed them both to suit ME. Cause it's all about me. This is my version of their soup.
Italian Chicken Lentil Soup
1 Tablespoon olive oil
1 cup diced onion
1 cup diced carrots
1/2 cup fire roasted corn
1 medium zucchini
1 pound chicken breast, diced in bite size pieces
1 teaspoon Italian seasoning herbs
2 14.5 oz. fire roasted tomatoes
1 cup dried lentils, sorted and rinsed
4 cups chicken broth
salt and pepper to taste
2 Tablespoons fresh basil, thinly sliced or 4 Tablespoons dried basil
Parmesan or Italian blend cheeses
In a Dutch oven, sauté the onions and carrots in the olive oil. After 2 minutes, add the corn and Italian seasoning and cook for another minute.
Add the diced chicken and the zucchini and cook until the chicken is no longer pink.
Add the chicken broth and the two cans of tomatoes. Bring to a simmer and add the lentils. Cook for 30 to 45 minutes, or until the lentils are soft. I like them with a bit of bite to them. Can you cook lentils al dente? Well, I do. Season with salt and pepper to taste.
Serve with the basil and some cheese. The heat will melt the cheese and give an added bit of flavor.
It was a nice meal, which is good. It made a BIG pot of soup and we will be eating this for a few days.