Spring Chicken Soup

Spring Chicken Soup

Ingredients:
1 tablespoon butter
1 medium onion, chopped
3 medium carrots, finely chopped
2 cloves garlic, minced
½ cup pink lentils, rinsed
4 cups Basic Chicken Stock or low-sodium store-bought
2 cups shredded cooked chicken
2 tomatoes, diced

Directions:
Grated zest of 1 lemon
1 to 2 tablespoons lemon juice
MELT the butter in a 2- to 3-quart soup pot over medium heat. Add the onion, carrots,
and garlic. Cook, stirring frequently, until the vegetables just begin to brown, 5 to 8
minutes.
Add the lentils and stock. Bring to a boil. Reduce the heat to low, cover, and simmer
until the lentils are tender, about 20 minutes.
Add the chicken, tomatoes, lemon zest, and lemon juice and cook until the chicken is
heated through. Serve hot.
bread
FLOWERPOT ROLLS
SMALL CLAY FLOWERPOTS ARE PERFECT FOR BAKING INDIVIDUAL LOAVES TO GO WITH
SPRINGTIME SOUPS. THESE LITTLE ROLLS ARE VERY VERSATILE; CHOOSE WHATEVER
COMBINATION OF HERBS AND SEEDS SUITS YOU. OR, YOU CAN CHOOSE NOT TO ADD ANY
EXTRAS AT ALL.
Makes 12
Canola oil