Chicken and Lentil Soup

It has really begun getting colder here lately and I for one have not been ready for it. I hate being cold, so when I have been planning my meals all I can think of is soup. What is it about soup that just warms the body so well!?
This has become one of my families favorite soups over the years. I think one of the reasons we like it so much is because it has more of the Spanish flavors that we like. I also love the fact that it is jammed with delicious lentils. I love lentils. Especially in soup. You won't regret trying out this soup recipe because it's got amazing flavor and is packed with protein.




2 cups  dried lentils
5-6 chicken thighs* See notes
8 cups water
1 TBSP chicken bouillon ( If GF please make sure     you check the kind of bouillon you use )
1 small onion, chopped
2 scallions, chopped
1/4-1/2 cup chopped cilantro
3 cloves garlic, minced
1 large ripe tomato
1 tsp garlic powder
1 tsp cumin
1/4 tsp oregano
1 packet Sazon Goya seasoning* picture below
salt, to taste

1. For all recipes I like to begin by prepping all ingredients. So for this recipe, making sure your onions, scallions, cilantro, garlic, and tomato are all cut up. This helps save time when you need to add them to the pot.

2. *If using bone in and skin on thighs you will want to first start by combining your chicken and water in a large stockpot and turn the heat to high. Cover, and allow to come to a boil and then reduce heat to simmer for 5 minutes. This helps give the chicken a little extra time to cook since it has the bone in.  Then you will add the lentils and chicken bullion, and allow chicken and lentils to cook another 20 minutes or until chicken is cooked through.
*If using boneless skinless thighs, combine the lentils, chicken water, and bullion in a large stockpot and bring to a boil. Reduce the heat to medium and cook for 20 minutes, or until chicken is cooked through.

3. Carefully remove the chicken from the pot, leaving the lentils to continue to cook, and shred. When all meat is shredded (fat, skin, and bones removed) add chicken back to pot.

4. Next add the remaining ingredients (onions, scallions, cilantro, garlic, tomato, garlic powder, cumin, oregano, and sazon seasoning).

5. Continue to cook, covered, until the lentils are soft (roughly 25-30 minutes). If the soup is getting to thick, add some additional water.


**Randi's Side Notes**
~ For the chicken thighs for full flavor I like to use bone in skin on thighs, that way the broth gets all the flavor it possibly can. If you are looking to cut down on some calories, I would use boneless skinless thighs, this will help eliminate some fat.
~This is a picture of the Sazon Goya Seasoning I like to use.