Lentil Soup

• 6 cups chicken broth (2 large cans of swanson chicken broth)
• 3 large chicken backs
• 7 shallots
• 2 tablespoons lemon pepper or 2 tablespoons fresh ground black pepper
• 1 teaspoon kosher salt
• 1 tablespoon of gourmet garlic (gourmet garden brand)
• 1 cup sour cream
• 2 tablespoons extra virgin olive oil
• 1 cup carrot, cubed. (or you may use a bag of baby love carrots diced.)
• 2 cups lentils (16 oz bag)
• 1 tablespoon instant chicken bouillon

1. Pour lentils into a large bowl.
2. Cover with cold water.
3. Set aside for 30 minutes.
4. (or you may let them sit overnight to get them more tender).
5. Place olive oil in the bottom of large stock pan.
6. Slice and dice shallots.
7. Sautee until translucent.
8. Do not over cook.
9. Add chicken broth, boullion, garlic and chicken backs to the stock pan.
10. Cover and cook on medium heat for 45 minutes until chicken backs are done.
11. Remove chicken backs.
12. Allow to cool.
13. Pick lean meat from the backs.
14. Discard bones & skin.
15. Reduce heat.
16. Drain water from lentils.
17. Add to stock pan.
18. Cook for 45 minutes on low heat until tender.
19. Do not over cook.
20. Check periodically for tenderness.
21. They should not be mushy.
22. Add diced carrots & chicken.
23. Cook for an additional 15 minutes.
24. Do not overcook the vegetables.
25. They should be tender but not mushy.
26. Serve 1/2 cup.
27. Place one tablespoon of sour cream on top.
28. Serve with fresh homemade Challah.

chicken broth, chicken backs, shallots, lemon pepper, kosher salt, garlic, sour cream, extra virgin olive oil, carrot, lentils, instant chicken

Taken from www.food.com/recipe/lentil-soup-222887 (may not work)