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2 Tbsp olive oil 2 C slice onions 1 crushed garlic clove 8 oz boneless, skinless chicken breast, cubed 1 can diced, no-salt-added tomatoes pinch dried thyme |
black pepper to taste water 1 cup brown lentils 2 c hot cooked brown rice 3 Tbsp sliced green onions 3 Tbsp chopped fresh parsley |
Heat oil in a large soup pot over medium-low heat. Saute the onions until soft, about 6 minutes. Add the garlic and chicken and cook briefly, about 4 minutes. Add tomatoes, thyme and black pepper plus enough water to cover. Bring to a boil then add lentils. Cover the pot and cook until lentils are tender, about 20-30 minutes. Add more water as needed. The consistency should be thick. Serve each cup of soup with a half cup of rice on the side and garnish with green onions and parsley.
Serves 6: Each 2 cup serving: Calories 359; fat 7g; saturated fat 1g; trans. fat 0g; cholesterol 32mg; sodium 77mg; carbohydrate 50g; fiber 13g; protein 24g