The days are getting chilly and rainy. I don’t know about you but when the weather gets to be this particular way, my body screams for a thick soup to ease my pain, smile. Lentils take almost no time to soften and when you combine them with chicken and yucca, well, say no more, delicious!
Approx. Prep and Cook Time: under 30 Minutes
Approximate Cost: $7.90 or $2.63 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
2 ½ c. softened lentils ($1.00)
2 c. chicken stock ($1.25)
2 rotisserie chicken boneless parts (1 breasts 1 leg, shredded) ($1.50)
2 c. frozen yucca pieces cut at 2” ea. ($1.00)
1 tsp. Adobo with Sazón (.10)
1 tsp. curry powder (.10)
½ c. Shitake mushrooms (.50)
1 ½ tbsp. Angie’s basting olive oil (.40)
1 frozen “sofrito-molido” cube (.30)
4 garlic cloves (.15)
1 onion (.40)
1 ½ c. spinach $1.20)
Soften the lentils according to the package directions. I do the whole bag and when cold, I freeze in containers for weekly use.
Set the yucca pieces aside to thaw for easy cuts, while you prep the other ingredients.
Shred the chicken parts and set aside.
Chop the onion and garlic and sauté in a casserole with my basting oil.
Add the softened lentils, Adobo, curry powder, chicken stock, yucca pieces, sofrito molido and chicken.
Cook in med-low until the yuca softens and the whole soup get thicker, about 15 to 20 minutes.
Shortly before serving add the spinach, stir and cook for a couple of minutes.
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I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.