Ingredients
1
tablespoon olive or vegetable oil
1
pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1
medium onion, chopped (1/2 cup)
2
medium yellow summer squash, diced (2 cups)
4
medium carrots, thinly sliced (2 cups)
1
cup sliced mushrooms (3 ounces)
1
cup dried lentils (8 ounces), sorted and rinsed
1/4
cup chopped fresh or 1 tablespoon dried basil leaves
4 1/2
cups chicken broth
1/2
teaspoon salt
1/4
teaspoon pepper
1
can (28 ounces) Italian pear-shaped tomatoes, undrained
Grated Parmesan cheese
Preparation
Heat oil in Dutch oven over medium-high heat. Cook chicken and onion in oil 5 minutes, stirring occasionally, until chicken is no longer pink in center.
Stir in remaining ingredients except cheese, breaking up tomatoes.
Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover and cook 20 to 25 minutes or until lentils are tender. Serve with cheese.
