Lentil Soup Recipe

Lentil Soup Recipe

Prep Time: 
Cook time: 
Olive Oil
2 (14.5oz)
Cans fire roasted diced tomatoes
1 Pkg
Aneto chicken broth
1 Tbsp
Tomato paste
½ Tsp
Chili powder
½ Tsp
Onion powder
1 Tsp
15.5 Oz
Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
Cooked Matiz paella rice

2 tbsp olive oil

1 yellow onion, peeled and diced

1 carrot, peeled and diced

2 celery stalks, diced

2 garlic cloves, peeled and minced

1 ½ cups dried lentils

½ teaspoon ground cumin

½ teaspoon smoked paprika

14 oz canned crushed tomatoes

4 cups Aneto Chicken Broth

1 lemon, juiced

salt and pepper to taste  

chopped parsley and lemon zest for garnish (optional)

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Once hot, add the onion, carrots, celery, and garlic to the pot, and stir to combine. Sauté for 10 minutes or until the veggies are tender.
  3. Add the lentils, cumin, and paprika to the pot, stir to combine, and continue sautéing for 1 minute more.
  4. Add the tomatoes, broth, and lemon juice to the pot, stir to combine, and bring to a simmer.
  5. Once simmering, reduce heat to medium-low, cover, and cook for 30 minutes or until the lentils are tender.
  6. Season the soup to taste with salt and pepper before serving. Garnish with parsley and lemon zest (optional).
sliced carrots

About this recipe

Lentils are a great source of healthy protein, making this soup an excellent option for fueling Fall days. Matching that protein-packed power is our Aneto Chicken Broth!

A combination of free-range chicken, onions, carrots, leeks, cabbage, and celery, all expertly simmered to extract maximum flavor and nutritional composition. This dynamic duo, along with classic Lentil Soup veggies and seasonings, makes for one hale and hearty (and delicious) bowl of soup.

Chiveschopped celery