Mexican Lentil & Chicken Soup

Name: Mexican Lentil & Chicken Soup
Ingredients: 3 Tbsp (45 mL) canola oil; 1 cup (250 mL) chopped onion; 4 garlic cloves, minced; 1 jalapeno pepper, minced; 1 tsp (5 mL) ground cumin; 1 tsp (5 mL) dried oregano; 3/4 cups (175 mL) split red lentils; 1 can (28 oz/796 mL) diced tomatoes; 6 cups (1.5 L) chicken stock; 2 cups (500 mL) shredded cooked chicken; 2 limes, juiced; 1 Tbsp (15 mL) honey; cilantro leaves, for garnish (optional)

www.lentils.org

This soup is a great way to use up leftover chicken in your fridge - it's just as beautiful as it is practical!

Keywords

mexican & south western
boiling
split (red
yellow)
dairy-free
gluten-free
home cook
english
30 min. meals
poultry
spring
tomato

View full recipe on www.lentils.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lentils.org.

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