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Ingredients
8 c. chicken broth, low-sodium
2 c. red lentils (dry)
4 medium carrots, diced (about 2 c.)
½ tsp. cumin
½ tsp. paprika
1 large onion, diced (about 2 c.)
1 to 2 cloves garlic, minced
2 Tbsp. olive oil
2 chicken bouillon cubes, low-sodium
1 (10-ounce) can diced tomatoes and green chilies, drained
1 lemon, juiced (about ? cup juice)
Fresh parsley (for garnish)
Optional: 1 c. diced roasted chicken


Directions
Sort, then rinse lentils. Add to broth and bring to a boil. Add diced carrots. Cover, cook for 30 minutes while stirring occasionally. When lentils are tender, add dry spices, bouillon cubes and diced tomatoes. Sauté onion and garlic in a frying pan using olive oil. When golden brown, add to soup mixture. Add chicken if desired. Simmer for five minutes. Turn off heat and add lemon juice to pot; stir. Garnish bowls of soup with parsley if desired.

Makes 12 servings (3/4 cup per serving). Each serving has 190 calories, 4 grams (g) fat, 13 g protein, 26 g carbohydrate, 6 g fiber, 125 milligrams (mg) sodium, 3 micrograms folate and 2.4 mg iron.