Categories: Chicken, Lentils, Main Dish, Soup

Ingredients

• 4 cups water
• 2 cups low sodium chicken broth (or chicken stock)
• 1 cup dried brown lentils, sorted and rinsed
• 1 cup chopped yellow onion
• 1 celery, diced
• 2 carrots, diced
• 1 teaspoon salt (to taste)
• 1/2 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon fresh ground black pepper
• 2 cups chopped cooked seasoned chicken
• 1 medium zucchini, cut in half lengthwise and diced
• 1 tablespoon chopped fresh parsley
• crumbled feta cheese, for topping

Directions

1. In a large soup pot over high heat, bring the water, stock, lentils, onions, celery, carrots, salt, paprika, oregano, and pepper to a boil.

2. Decrease heat to med-low and simmer, covered, for 45 minutes, stirring occasionally.

3. Add in the chicken, zucchini, and parsley; simmer, covered, until the vegetables are tender and the flavors are blended, 15-20 minutes; taste and adjust seasoning.

4. Ladle into bowls and sprinkle feta on top

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