Lemony chicken and lentil soup
7
3
3
SmartPoints® value per serving
Total Time
5 hr 28 min
Prep
8 min
Cook
5 hr 20 min
Serves
4
Difficulty
Easy
Hearty and filling, this soup involves minimal preparation before going into the slow cooker. Dry lentils, which don’t require soaking like dried beans, are a filling, healthy addition. A note for buying lentils: brown or green lentils hold their shape better and will give the soup more texture, while red, orange, or yellow lentils dissolve as they cook, creating a smoother soup. Choose whichever variety you like. The lemon, spinach, and dill are fresh last-minute additions that add color and a boost of flavor. To quickly thaw the spinach before adding it to the soup, remove it from the package, place it in a microwavable bowl, and microwave on high for about 3 minutes or until thawed. Then squeeze it dry before adding it to the slow cooker.
Ingredients
Uncooked boneless skinless chicken thigh(s)
1¼ pound(s)
Reduced-sodium chicken broth
5 cup(s)
Dry lentils
1 cup(s)
Uncooked onion(s)
1 medium, chopped
Green pepper(s)
1 medium, seeded and chopped
Garlic clove(s)
2 medium clove(s), minced
Ground coriander
1 tsp
Chopped frozen spinach
10 oz, thawed and squeezed dry
Lemon zest
1 tsp, grated
Fresh lemon juice
1 Tbsp
Dill
2 Tbsp, or parsley, fresh, chopped