Contributed by : Donna Michele
- 1 cup split red lentils
- 1 can of diced tomatoes
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 1 box of chicken broth
- 1 tsp cumin
Add all ingredients to soup pot, cook on medium heat 20-30 minutes covered, or until lentils are soft. For stew, puree half the soup then return to the pot for thicker consistency. Leftover cooked turkey ham or chicken sausage can be added to the bowl when served, ¼ to ½ cup per bowl, top with soup.
movewiththefitnessgirl 