Chicken Lentil Soup

Fall is here and soups comfort my soul! I had a friend who asked for a soup that used lentils. I love lentils, and I love lentil soup...some though find lentils an acquired taste. I admit if you don't season things good when using lentils they can be quite bland.

This soup is chuck full of stuff! It's hearty, healthy and perfect for a chilly day. I felt mine had a good flavor, a good consistency. However my basil kind of spilled into the soup so I had a little too much basil. I'll put the correct amount though- hopefully you don't have the same problem! Also, this soup is so easily turned vegan/vegetarian...just leave out the chicken. What other soups do you like? Do you prefer really hearty soups with lots of textures, or do you prefer a really smooth soup texture?

Chicken Lentil Soup

6 cups vegetable broth

4 small potatoes, cubed

1 1/4 C lentils

1 cup cooked quinoa

2 T basil

1 T garlic, minced

 salt and pepper to taste

dash of red pepper flakes

1 1/2 cup cubed cooked chicken

Add broth to a large pot. Add cubed potatoes with salt, pepper and red pepper flakes. Bring to a boil. Reduce heat to simmer and simmer for 5 minutes covered. Add lentils, quinoa, basil, and garlic. Simmer for 10 minutes until potatoes are tender. 

This is optional- I put half of the soup into the blender and blended it. Then poured it back into the pot. You don't have to do that if you don't like that consistency. 

Add cubed chicken and cover and simmer together for another 5 minutes!

Remove from heat and serve! Enjoy