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This soup is a great way to use up leftover chicken in your fridge - it's just as beautiful as it is practical!
3 Tbsp (45 mL) canola oil
1 cup (250 mL) chopped onion
4 garlic cloves, minced
1 jalapeno pepper, minced
1 tsp (5 mL) ground cumin
1 tsp (5 mL) dried oregano
3/4 cups (175 mL) split red lentils
1 can (28 oz/796 mL) diced tomatoes
6 cups (1.5 L) chicken stock
2 cups (500 mL) shredded cooked chicken
2 limes, juiced
1 Tbsp (15 mL) honey
cilantro leaves, for garnish (optional)
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