MY LENTIL-YUCA-SHITAKE MUSHROOMS-CHICKEN and SPINACH SOUP!

​In keeping up with the wintery weather, we need to focus on meals that stick to our bones. I don’t know about you but SOUPS move quickly to the top of my priority list when it gets real cold. So, what are you thinking, if you are not living in a cold place, then bring the air conditioner to the coolest you can, then go to the kitchen and make some serious soup.
 
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $9.10 or ($2.28/medium size soup bowl) ($4.55 per 2 large bowls)
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 4 +
 
Ingredients
2 ½ c. of cooked dry lentils ($1.50)
1 med. onion, chopped (.40)
6 garlic cloves, chopped (.35)
5 large dry shitake mushrooms (.55)
1 tbsp. Adobo (.20)
2 shredded rotisserie chicken thighs ($1.25)
4 med size pieces of Yucca (.90)
2 tbsp. Olive oil (.45)
2 c. Spinach, chopped ($1.50)
3 c. chicken stock ($2.00)
 
Directions
Sort, rinse and cook in medium the lentils in 4 cups of water until tender. (I cook the whole bag of lentils and when they are tender and cold, I set aside half the lentils for the soup I will be making and freeze the remaining in a nice container to use at a later time in the week.)
 
In a med. size pot add the olive oil and sauté the chopped onion and garlic until golden.
Shred the chicken thighs and add them to the pot. Stir.
If the yucca is frozen, wait until it thaws and cut in about 2” size. Add them to the pot.
Now, add the lentils, chicken stock, dry shitake mushrooms and Adobo.
Cook in med. low until the yucca is tender and the soup stock reduced and thickens to allow the flavors concentrate.
Few minutes before serving, chop the spinach, add it to the soup and wait until it wilts.
Done!