Serves: 6
Total Calories: 115

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
3 medium carrots, chopped (1 1/2 cups)
2 cloves garlic, finely chopped
1 cup dried lentils (8 ounces) sorted and rinsed
2 tablespoons tomato paste
2 cans (14 1/2-ounce) chicken broth
2 cups cut up cooked chicken
2 tablespoons grated lemon peels

Heat oil in 3-quart saucepan over medium-high heat. Cook onion, carrots and garlic in oil, stirring occasionally, until carrots are tender.
Stir in lentils, tomato paste and broth. Heat to boiling reduce heat to low. Cover and simmer about 40 minutes or until lentils are tender.
Stir in chicken and lemon peel. Cook about 5 minutes or until hot.

1 Serving: Calories 225 (Calories from Fat 65) Fat 7g (Saturated 1g) Cholesterol 40mg Sodium 510mg Carbohydrate 24g (Dietary Fiber 8g) Protein 24g
% Daily Value: Vitamin A 48% Vitamin C 6% Calcium 34% Iron 4%
Diet Exchanges: 1 Starch, 2 Lean Meat, 2 Vegetable

Try This
You'll really like this fresh lemony lentil soup. For a fun color change, use pink lentils.

Nutritional Facts:

Serves: 6
Total Calories: 115
Calories from Fat: 23

More Recipes from the Betty Crocker's Best Chicken Cookbook Cookbook:
Buffalo Chicken Chili
Chicken Cordon Blue Chowder
Chicken Noodle Soup
Chicken and Root Vegetable Soup
Chicken-Cheese Chowder
Italian Chicken and Bean Soup
Italian Chicken-Lentil Soup
Lemony Chicken-Lentil Soup
Southwest Chicken and Chili Stew
Spring Arborio Rice and Chicken Soup
Summertime Chicken Gazpacho
Turkey-Corn Chowder
Tuscan Tomato Soup
White Bean Chili