Summery Veggie-Lentil Soup (Meat Optional)

Ingredients

• 3 tablespoons olive oil
• 1 onion
• chopped
• 1 large carrot
• chopped
• 2 zucchini
• chopped
• 2 (32 ounce) cartons low sodium chicken broth
• 2 (14 ounce) cans lentils
• drained
• 2 boneless skinless chicken breasts
• chopped
• 1 teaspoon turmeric
• 1 packet goya sazon seasoning
• 1 cup fresh cilantro
• chopped
• 1 lemon
• juice of
• salt and pepper

Instructions

1. Heat oil in dutch oven or stockpot over medium.
2. Add chopped onion and saute until just softened.
3. Add carrot and cook a few more minutes.
4. Add chicken stock and zucchini, bring to a simmer.
5. Meanwhile, add turmeric, Sazon, and salt & pepper.
6. Let simmer for 5-10 minutes, or until veggies are just tender.
7. Add lentils and chicken.
8. Allow to heat through for a minute or two.
9. Take off heat, stir in lemon juice and cilantro.
10. Adjust seasoning and serve.
11. ***NOTES*** I drain the lentils but dont rinse them they thicken the soup a bit.
12. I typically just buy a rotisserie chicken from the market and add the trimmed meat from that.
13. It gives the soup a nice slow-roasted flavor.
14. I love cilantro so I add a ton, but you could dial it down or add parsley instead.
15. FRESH herbs is really the way to go, they taste so much better!