Ingredients
3 chicken breasts, shredded {I shred it in my stand mixer}
1 lb dried lentils
8 cups chicken broth
1 large onion, chopped
1 cup chopped celery
1/4 cup cilantro, chopped
3 cloves garlic, minced
1 14 ounce can diced tomatoes
1 teaspoon garlic powder
1 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon paprika
Salt and pepper to taste
Directions
Combine all ingredients in a large stock pot. Bring to a boil and then cover, reduce to medium-low heat and cook for 45 minutes or until lentils are soft, adding more water if necessary. Salt and pepper to taste before serving.
Barbara says
I see lots of celery in the photo, I believe, but there’s none listed in the recipe. Am I correct?
Mavis Butterfield says
1 cup of chopped celery was added. 🙂
Practical Parsimony says
That looks delicious!
Jenny says
I made this for dinner tonight, using a grocery store rotisserie chicken. Turned out really yummy. Thanks for the recipe!
Mavis Butterfield says
You bet Jenny, I’m glad you liked it 🙂