Ingredients
1
tablespoon olive or vegetable oil
1
medium onion, chopped (1/2 cup)
3
medium carrots, chopped (1 1/2 cups)
2
cloves garlic, finely chopped
1
cup dried lentils (8 ounces), sorted and rinsed
2
tablespoons tomato paste
2
cans (14 1/2 ounces each) ready-to-serve chicken broth
2
cups cut-up cooked chicken
2
tablespoons grated lemon peel
Preparation
Heat oil in 3-quart saucepan over medium-high heat. Cook onion, carrots and garlic in oil about 5 minutes, stirring occasionally, until carrots are tender.
Stir in lentils, tomato paste and broth. Heat to boiling; reduce heat to low. Cover and simmer about 40 minutes or until lentils are tender.
Stir in chicken and lemon peel. Cook about 5 minutes or until hot.
