Lentil Soup

Total Time: 2 hrs 45 mins Preparation Time: 1 hr 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 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

Recipe

• 1 pour lentils into a large bowl. cover with cold water. set aside for 30 minutes. (or you may let them sit overnight to get them more tender).
• 2 place olive oil in the bottom of large stock pan.
• 3 slice and dice shallots. sautee until translucent. do not over cook.
• 4 add chicken broth, boullion, garlic and chicken backs to the stock pan. cover and cook on medium heat for 45 minutes until chicken backs are done.
• 5 remove chicken backs. allow to cool. pick lean meat from the backs. discard bones & skin. reduce heat.
• 6 drain water from lentils. add to stock pan.
• 7 cook for 45 minutes on low heat until tender. do not over cook. check periodically for tenderness. they should not be mushy.
• 8 add diced carrots & chicken. cook for an additional 15 minutes. do not overcook the vegetables. they should be tender but not mushy.
• 9 serve 1/2 cup. place one tablespoon of sour cream on top. serve with fresh homemade challah.