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Ingredientes
- 1 tbsp. salad oil
- 2 lbs. boneless chicken breasts, skinned
- 1 med. onion, minced
- 3/4 c. dry lentils, rinsed
- 1 can (about 14 ounce.) chicken broth
- 3 c. water
- 2 lg. tomatoes, seeded, diced
- 1 yellow summer squash, diced
- 2 carrots, pared, thinly sliced
- 1 green pepper, diced
- 1/2 teaspoon dry basil leaves
Direcciones
- In 5 qt Dutch oven, heat oil over medium heat. Add in chicken and onion; saute/fry 5 min till browned. Add in lentils, broth and the water. Bring to boiling, simmer covered, 20 min. Add in remaining ingredients. Bring to boiling, simmer covered, 10 min or possibly till vegetables are tender. Remove chicken; julienne. Stir into soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 402g | |
| Recipe makes 6 servings | |
| Calories 345 | |
| Calories from Fat 125 | 36% |
| Total Fat 13.95g | 17% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 0.15g | |
| Cholesterol 77mg | 26% |
| Sodium 99mg | 4% |
| Potassium 818mg | 23% |
| Total Carbs 21.65g | 6% |
| Dietary Fiber 9.4g | 31% |
| Sugars 4.57g | 3% |
| Protein 32.76g | 52% |
