This hearty lentil soup is full of flavor with the addition of cumin, chicken, ricotta cheese and vegetables. The combination of rice and lentils makes it a very filling meal. Enjoy it as a quick lunch or dinner.
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 3/4 cup uncooked lentils (I used red split lentils)
- 1 teaspoon ground cumin
- 4 cups chicken broth
- 1/2 cup uncooked white rice
- 2 cups cooked chicken, shredded or cubed
- 1/3 cup ricotta cheese
Heat the oil in a large pot over medium-high heat. Add the onion and cook until soft and translucent, about 4 minutes. Add the garlic, carrots and celery and cook for another 3 minutes. Stir in the lentils and cumin and cook for another minute.
Add the broth and bring to a boil. Reduce heat to low and simmer for 20 minutes or until the lentils are tender. Add the rice and cook for an additional 15 minutes or until the rice is cooked through.
Stir in the chicken, ricotta cheese and any desired vegetables (such as spinach or kale). Cook for another 5 minutes or until everything is heated through.
Serve hot with crusty bread.
