Lentil and Chicken Soup with Dill Pollen
by Allison Donel
I love this soup on its own, but the addition of the dill pollen really makes it shine. This makes a great lunch with a slice of zucchini bread and some of my good friend Lauri’s Ginger and Fig Jam.
The recipe is very forgiving. If you like carrots, add more. If you have some mushrooms, throw them in there. Hate celery? Don’t use it. Going vegetarian? Skip the chicken altogether. It also freezes very well.
2 Tablespoons oil
1 small onion – diced
2-3 carrots – diced
1-2 celery stalks – diced
2 cloves garlic – minced
2 teaspoons cumin
sprinkle of cayenne
salt and pepper to taste
3/4 cup dried lentils
3 cup V-8 juice
3 cup vegetable or chicken broth (maybe more)
1 bay leaf
½ a grocery store rotisserie chicken, deboned and chopped (optional)
Heat oil in large sauce pan. Add onion, carrot, celery, carrots, garlic, cumin, cayenne, and salt and pepper to taste. Go easy on the salt if you’re using regular V-8, and not the low sodium version. Turn heat to low, cover, and sweat vegetables until soft (about 10-15 minutes). Add lentils, V-8 Juice, broth, bay leaf and chicken. Bring to simmer and cook until lentils are soft. This will take about 30 minutes, but there’s no harm in letting it go longer. You may need to add additional broth if you think it’s too thick. Top with Marx Foods dill pollen when served.