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Lentil Soup

Lentil Soup

2 Hr(s)
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1 serving
Original recipe yields 1 serving
2 skinless boneless chicken breasts
4 skinless boneless chicken thighs
1 ham hock or 1/2 cup ham chunks
1 onion, peeled and cubed
2 celery stalks with leaves
2-3 potatoes, peeled and cut in 1-inch cubes
2-3 carrots, cut in 1-inch slices
1 pound lentils
Garlic chopped fine or garlic powder (to taste)
Salt and pepper to taste
2-3 zucchini squashes or other summer squash, cut in 1-inch cubes
1 small head of cabbage, cleaned and cut in eight wedges
1 package of frozen mixed vegetables
Italian seasoning (oregano, basil, rosemary, etc) to taste
Sourdough bread or rolls
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Let's Make It
1
Put chicken, ham, onion and celery in a kettle and cover with water. Bring to a boil then reduce to a simmer. Remove celery.
2
Add potatoes, carrots and lentils. Simmer until potatoes and carrots are almost tender, add seasonings (including garlic, salt and pepper), squash, cabbage and frozen vegetables.
3
Simmer until cabbage and squash are done. Adjust seasonings. Serve with sourdough bread or rolls and butter.
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