2large bonelessskinless chicken breast, cut in half
¼cupfresh cilantro or parsleyto garnish
Instructions
Place the onion, garlic and scallions in a blender with 1 cup of chicken broth, blend until everything is mixed.
Place in a pot and add the rest of the the chicken stock and lentils, then bring to a boil.
Reduce the heat to maintain and add the potato, cumin, carrots, tomato paste and chicken. Cover and continue cooking for about 45 minutes or until the lentils are soft.
Remove the chicken breast and put them on a plate to cool. Shred the chicken and return it to the pot. Season with salt and pepper. Add fresh cilantro and serve with rice
Notes
*This lentil soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for about 82 hours and then reheat it on the stove over medium heat until hot.*The soup will thicken as it sits. Add more chicken broth to thin it out if necessary.