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 ounces each) ready-to-serve chicken broth
2 cups cut-up cooked chicken
2 tablespoons grated lemon peels

1. Heat oil in 3-quart saucepan over medium-high heat. Cook onion, carrots and garlic in oil about 5 minutes, stirring occasionally, until carrots are tender.

2. 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.

3. Stir in chicken and lemon peel. Cook about 5 minutes or until hot.

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

1 SERVING: Calories 225 (Calories from Fat 65) Fat 7g (Saturated 1g) Cholesterol 40mg Sodium 680mg Carbohydrate 24g (Dietary Fiber 8g) Protein 24g * % DAILY VALUE: Vitamin A 78% Vitamin C 8% Calcium 4% Iron 24% * DIET EXCHANGES: 1 Starch, 2 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 1 1/2

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

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

More Recipes from the Betty Crocker Rotisserie Chicken Cookbook:
Asian Chicken Noodle Soup
Buffalo Chicken Chili
Chicken Cordon Bleu Chowder
Chicken Noodle Soup
Chicken and Root Vegetable Soup
Chicken-Vegetable Soup with Mini-Dumplings
Chunky Chicken Soup with Pasta Shells
Lemony Chicken-Lentil Soup
Mom's Homey Chicken Soup
Rio Grande Chicken Soup
Spring Arborio Rice and Chicken Soup
Summertime Chicken Gazpacho
Tuscan Tomato Soup
White Bean Chili