Midwest Lentil Soup Recipe

• 1 tbsp. salad oil
• 2 lbs. boneless chicken breasts, skinned
• 1 med. onion, minced
• 3/4 c. dry lentils, rinsed
• 1 can (about 14 ounce.) chicken broth
• 3 c. water
• 2 lg. tomatoes, seeded, diced
• 1 yellow summer squash, diced
• 2 carrots, pared, thinly sliced
• 1 green pepper, diced
• 1/2 teaspoon dry basil leaves

1. In 5 qt Dutch oven, heat oil over medium heat.
2. Add in chicken and onion; saute/fry 5 min till browned.
3. Add in lentils, broth and the water.
4. Bring to boiling, simmer covered, 20 min.
5. Add in remaining ingredients.
6. Bring to boiling, simmer covered, 10 min or possibly till vegetables are tender.
7. Remove chicken; julienne.
8. Stir into soup.

salad oil, chicken breasts, onion, dry lentils, chicken broth, water, tomatoes, yellow summer, carrots, green pepper, basil

Taken from cookeatshare.com/recipes/midwest-lentil-soup-54380 (may not work)