I was going to do another recipe this week, but I realized I did something I do quite often. I adapted my own recipe. The original recipe was for Turkey, Split Pea and Broccoli Soup. Tony had a wisdom tooth taken out last week and wanted something that was soft and flavorful to eat. He chose the original soup recipe to make. However, I realized I was out of some of the key ingredients for that recipe. No big deal. I made some adjustments. I didn’t have the split peas, turkey carcass or broccoli. Here are the substitutions I made:
- Replaced the split peas with split red lentils
- Replaced the turkey carcass with ground chicken and chicken broth
- Replaced the broccoli with red bell pepper
I added in some thyme and a good amount of black pepper. Tony was pleased. He hasn’t really eaten anything but very soft food and smoothies. He wanted some real food. You don’t have to, but I chopped everything up real fine so that there was no chewing involved.
Here are the stats:
Here is the recipe:
Chicken and Red Lentil Soup
- 1 pound ground chicken
- 2 onions, diced
- 5 cloves of garlic
- 2 celery stalks, diced
- 5 red bell peppers, diced
- 1 carrot, peeled and diced
- 3/4 pound red lentils
- 8 cups low sodium chicken broth
- 1 teaspoon black pepper
- 1 tablespoon dried thyme
- Heat a dutch oven over medium heat. Add the ground chicken and brown. When the chicken is browned and broken into small pieces, remove from the pot.
- Add in garlic, onions, celery, bell peppers, and carrot to the pot. Saute over medium heat until soft.
- Add in the stock, red lentils, cooked chicken, black pepper and thyme to the pot. Bring to a simmer and cook for 20 minutes or until the red lentils are soft.