This delicious, hearty chicken and lentil soup made withcilantro, cumin and spices is perfect for warming your belly on those cold winter nights. What's more, it's easy to make, economical and very satisfying.
12oz3 boneless skinless chicken thighs, all fat trimmed
1tbspchicken Better than Bouillon
1medium ripe tomato
1/4tspground annato(or Spanish paprika, or even Sazon)
In a large pot combine lentils, chicken, water and chicken bullion.
Bring to a boil, covered over medium-low heat until chicken is cooked, about 20 minutes.
Remove the chicken and shred, return to the pot
Meanwhile, in a chopper or by hand, mince the onions, scallions, cilantro, garlic, and tomato.
Add to the lentils with garlic powder, cumin, oregano and annato and cook, covered until the lentils are soft, about 25 more minutes, adding more water as needed if too thick.