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Chicken Lentil Soup

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 350
Calories from Fat 70
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2.5g 13%
Trans Fat 0g  
Cholesterol 30mg 10%
Sodium 1030mg 43%
Potassium 820mg 23%
Total Carbohydrate 42g 14%
Dietary Fiber 20g 80%
Sugars 2g  
Protein 26g  
 
Vitamin A 0% Vitamin C 10%
Calcium 6% Iron 30 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 5 Gallons
Serving Size: 1 cup

Ingredients

Amount Ingredients
5 lbs. Green and Yellow Lentils, 2.5 lbs. of each
2 1/2 lbs. Chicken, Diced
1 lb. Bacon Slices, Julienne
1 lb. Onion, Finely Diced
2 Tbsp. Thyme, Leaf
2 Tbsp. Oregano, Leaf
1 cup Parsley
1 cup Red Wine Vinegar
8 oz. Custom Culinary® Gold Label Chicken Base
1 gal. Water
1 tsp. Cayenne Pepper
1 1/2 oz. Dijon Mustard

Recommended Product: 9117 Gold Label Chicken Base

Alternate Product Options: 0117 Master's Touch® Chicken Base, 0157 Chef's Own™ Select Chicken Base, 5117 Master’s Touch® All Natural Reduced Sodium Chicken Base

Directions

  1. Soak lentils in 1 gallon of water over night. Drain, rinse and set aside.
  2. In a large sauté pan cook bacon until crisp, do not drain fat.
  3. Add chicken. Sauté with bacon until done, stirring frequently.
  4. Add onions, lentils, thyme, and oregano, mixing well. Add one half of the red wine vinegar.
  5. Dissolve Custom Culinary® Gold Label Chicken Base in water; add to lentils and simmer 40 minutes. Reserve half the lentil for the garnish.
  6. Puree lentils and stock with blender. Add cayenne, mustard, parsley, and remaining lentils.

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