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Lentil Soup

Kraft Memeber Recipe
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Makes: 6-12 servings (adjustable) Total Time: 2 hr
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 2 skinless boneless chicken breasts
  • 4 skinless boneless chicken thighs
  • 1 ham hock or 1/2 cup ham chunks
  • 1 onion, peeled and cubed
  • 2 celery stalks with leaves
  • 2-3 potatoes, peeled and cut in 1-inch cubes
  • 2-3 carrots, cut in 1-inch slices
  • 1 pound lentils
  • Garlic chopped fine or garlic powder (to taste)
  • Salt and pepper to taste
  • 2-3 zucchini squashes or other summer squash, cut in 1-inch cubes
  • 1 small head of cabbage, cleaned and cut in eight wedges
  • 1 package of frozen mixed vegetables
  • Italian seasoning (oregano, basil, rosemary, etc) to taste
  • Sourdough bread or rolls
make it
Put chicken, ham, onion and celery in a kettle and cover with water. Bring to a boil then reduce to a simmer. Remove celery.

Add potatoes, carrots and lentils. Simmer until potatoes and carrots are almost tender, add seasonings (including garlic, salt and pepper), squash, cabbage and frozen vegetables.

Simmer until cabbage and squash are done. Adjust seasonings. Serve with sourdough bread or rolls and butter.
Notes
This is the quick version. The original started with a whole chicken and a ham hock. Simmer the meat until it is ready to fall off the bone, then remove it (and the celery) from the stock and remove the bones and skin from both ham and chicken and return the meat to the stock along with the lentils and go from there. This adds about an hour to the cooking time.

You can substitute turkey for chicken.

My kids loved this soup when they were growing up; it was our traditional Christmas Eve dinner. When my daughter was in the Navy, she had me cook this for some of her friends at the Language School in Monterey.
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