Ready in 1 hour
This is a Musgovian soup that uses up left-over chicken (or whatever)
Start the stock heating. Add the lentils, onion, tomato sauce, salsa, 1/2 the lime juice, and salt.
Let it simmer about 30 mins until lentils are done. Add the pasta and bring to a boil for 5-10 minutes until pasta is AlDente. Add the shredded chicken and adjust the flavors, adding lime and a bit of hot sauce if needed.
Serve in a large cup with a big spoon. Enjoy the warm, tingly flavors and feel your head clear up from the rich broth.
A large (8 oz) cup contains an estimated:
Cals: 169; FatCals: 19, TotFat: 2g
SatFat: 0g, PolyFat: 1g, MonoFat: 1g
Chol: 22mg, Na: 740mg, K: 436mg
TotalCarbs: 22g, Fiber: 12g, Sugars: 3g
NetCarbs: 10g, Protein: 17g
Musgovian Cuisine =
When you look in the pantry (or refrigerator) and say, "This must go, and that must go".
My wife wasn't feeling well and this helped cheer her up. The curative power of soup is phenomenal, especially when prepared by a loving spouse.