Summery Veggie-Lentil Soup (Meat Optional)

• 3 tablespoons olive oil
• 1 onion, chopped
• 1 large carrot, chopped
• 2 zucchini, chopped
• 2 (32 ounce) cartons low sodium chicken broth
• 2 (14 ounce) cans lentils, drained
• 2 boneless skinless chicken breasts, chopped
• 1 teaspoon turmeric
• 1 packet goya sazon seasoning
• 1 cup fresh cilantro, chopped
• 1 lemon, juice of
• salt and pepper

1. Heat oil in dutch oven or stockpot over medium.
2. Add chopped onion and saute until just softened.
3. Add carrot and cook a few more minutes.
4. Add chicken stock and zucchini, bring to a simmer.
5. Meanwhile, add turmeric, Sazon, and salt & pepper.
6. Let simmer for 5-10 minutes, or until veggies are just tender.
7. Add lentils and chicken.
8. Allow to heat through for a minute or two.
9. Take off heat, stir in lemon juice and cilantro.
10. Adjust seasoning and serve.
11. ***NOTES*** I drain the lentils but dont rinse them they thicken the soup a bit.
12. I typically just buy a rotisserie chicken from the market and add the trimmed meat from that.
13. It gives the soup a nice slow-roasted flavor.
14. I love cilantro so I add a ton, but you could dial it down or add parsley instead.
15. FRESH herbs is really the way to go, they taste so much better!

olive oil, onion, carrot, zucchini, chicken broth, lentils, chicken breasts, turmeric, sazon seasoning, fresh cilantro, lemon, salt

Taken from www.food.com/recipe/summery-veggie-lentil-soup-meat-optional-381712 (may not work)