I got this from a wonderful Italian friend after trying it at a soup exchange night. I am so in love with this soup it is a favorite.

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Name: Tuscan Chicken Lentil Stew
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 12
Cuisine: Italian
Ingredients: 1 whole Onion chopped small; 3 tablespoons Olive oil; 5 each Potatoes Chopped 1/2 in x 1/2 in; 3 each Carrots Chopped fine; 4 each Chicken breasts boneless and skinless Chopped 1/2 in x 1/2 in; 1 can Tomato Sauce 28 oz; 1 can Diced Tomatoes 28 oz; 2 cups Lentils; 1 whole Red Pepper Chopped small; 5 cloves Garlic chopped fine; 2 tablespoons Oregano chopped; 1 tablespoon Basil chopped; 2 tablespoons Italian parsley chopped; 1 tablespoon Salt; 1 box Beef Broth; 1 tablespoon Smoked Paprika

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INGREDIENTS

1 whole Onion ; chopped small
3 tablespoons Olive oil
5 each Potatoes ; Chopped 1/2 in x 1/2 in
3 each Carrots ; Chopped fine
4 each Chicken breasts boneless and skinless ; Chopped 1/2 in x 1/2 in
1 can Tomato Sauce ; 28 oz
1 can Diced Tomatoes ; 28 oz
2 cups Lentils
1 whole Red Pepper ; Chopped small
5 cloves Garlic ; chopped fine
2 tablespoons Oregano ; chopped
1 tablespoon Basil ; chopped
2 tablespoons Italian parsley ; chopped
1 tablespoon Salt
1 box Beef Broth
1 tablespoon Smoked Paprika

INSTRUCTIONS

Place lentils in a cookpot with 3 cups water and boil till tender.

While lentils are cooking chop potatoes, carrots and red pepper.

Separately chop Chicken and saute in separate pan with olive oil until cooked through

In stock pot saute on low to medium heat chopped onion and garlic in olive oil. Saute until tender. Do not let brown. Add chopped potatoes, red peppers and carrots and stir. If needed at a little more oil to avoid sticking to pot. Add oregano, smoked paprika, basil and parsley and stir. Cook, stirring constantly about 10-15 minutes. Pour in tomato sauce, diced tomatoes and Beef Broth and continue to stir.

Once lentils are tender pour with cooking water into stock pot. Add chicken and stir. Allow to simmer for 20-40 minutes until carrots and potatoes are tender. Enjoy!

NOTES

The tastes combine as it simmers, so give it time for all the flavors to converge.

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Tuscan Chicken Lentil Stew

1 whole Onion chopped small
3 tablespoons Olive oil
5 each Potatoes Chopped 1/2 in x 1/2 in
3 each Carrots Chopped fine
4 each Chicken breasts boneless and skinless Chopped 1/2 in x 1/2 in
1 can Tomato Sauce 28 oz
1 can Diced Tomatoes 28 oz
2 cups Lentils
1 whole Red Pepper Chopped small
5 cloves Garlic chopped fine
2 tablespoons Oregano chopped
1 tablespoon Basil chopped
2 tablespoons Italian parsley chopped
1 tablespoon Salt
1 box Beef Broth
1 tablespoon Smoked Paprika

Place lentils in a cookpot with 3 cups water and boil till tender.
While lentils are cooking chop potatoes, carrots and red pepper.
Separately chop Chicken and saute in separate pan with olive oil until cooked through
In stock pot saute on low to medium heat chopped onion and garlic in olive oil.  Saute until tender.  Do not let brown.  Add chopped potatoes, red peppers and carrots and stir.  If needed at a little more oil to avoid sticking to pot.  Add oregano, smoked paprika, basil and parsley and stir.  Cook, stirring constantly about 10-15 minutes.  Pour in tomato sauce, diced tomatoes and Beef Broth and continue to stir.

Once lentils are tender pour with cooking water into stock pot.  Add chicken and stir.  Allow to simmer for 20-40 minutes until carrots and potatoes are tender.  Enjoy!

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Nutrition

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Serving Size: 1 Serving (459g)
Recipe Makes: 12 Servings

Calories: 245
Calories from Fat: 21 (9%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.6g
Cholesterol 22.8mg		7 %
Sodium 1136.5mg		39 %
Potassium 1312.1mg		35 %
Total Carbohydrate 40.7g		12 %
	Dietary Fiber 10.1g	40 %
	Sugars, other 30.6g
Protein 17.5g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 245

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