Slow Cooker Chicken and Lentil Soup

Since winter has yet to leave my state, soup is a great way to warm up on a cold day.  This is an interesting combination of flavors, I know it looks like a ton of ingredients, but the flavor will make you forget all about them.  This soup has a Moroccan type flavor, but you can decide to add some of the seasonings or substitute them out for your favorite ones.  This soup is kid approved, in fact they love the colors of this soup as much as they love the flavors.



2 C Lentils (I used a multi-color version, any will work)

6 1/2 C Chicken Broth (Turkey Broth will give more flavor, can also use vegetable)

28oz. Can Stewed Tomatoes

1 Boneless, Skinless Chicken Breast, diced small

1 Red Onion, diced small (can use yellow)

2 Cloves Garlic, sliced thin or minced

2 Carrots, diced small

2 Stalks Celery, sliced thin or diced

1/2 Lemon, juiced (you want the juice and the pulp)

2 Bay Leaves

2 Sprigs Thyme (about 1/2-3/4 tsp. dried)

1 1/2 tsp. Cumin

1/4 tsp. Turmeric (optional)

Dash Cinnamon

Dash Ginger

Dash Coriander

Salt and Pepper to taste


-Place all ingredients in crockpot, cook on low 6-8 hours, don’t overcook the lentils or they may become mushy.

Enjoy warm!

This recipe can be made on the stove, bring mixture to boil, reduce temperature and cook until chicken is done and lentils are soft.


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