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Turkish Soup

" This is a hearty cold weather soup and with a salad makes a complete meal. It freezes well and I keep some in my freezer for quick meals."

Submitted by kloron


3/4-1 Onion chopped
1 tbs Olive Oil
1/2 tsp ground Cumin
1 tsp. Penzys Turkish seasoning mix
1 cup red lentils, picked and cleaned
2 cans chicken broth + 1 can water
1 tbs chicken Bouillon
1 tbs parsley
2 chicken breast halves skinless, boneless ,cut into 1 inch pieces
1 can chickpeas


Saute onion in olive oil until transparent add cumin and turkish seasoning mix, cook 1-2 minutes
add chicken bouillon, stir well, add red lentils and saute 1-2 minutes.
Add chicken broth and water, cook until lentils are done.
Process with stick blender or in blender or food processor until pureed.
Add chicken pieces and parsley and cook 10-15 minutes until chicken is cooked.
Add can of chickpeas juice and all, cook for 5 more minutes, add salt and pepper to taste.

Nutritional Information Per Serving

about 275 cal per cup