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   Ingredients :
1 lb (450 g) dried lentils
3 small chicken breasts fillets on the bone, skin and fat removed
2 chicken bouillon cubes
1 medium size onion, finely chopped
4 green onions, white and light green parts, finely chopped
1 tomato, peeled, seeded and finely chopped
3 garlic cloves, finely chopped
8 cups water
Pinch of annatto
Ground cumin


Place lentils, chicken, water and bouillon in a large saucepan. Bring to a boil over medium heat until chicken is tender (15 18 minutes). Remove bones from chicken, shred breasts and return to the saucepan.

Combine green onion, onion, cilantro, garlic, and chopped tomato and add to lentils. Continue cooking until lentils are tender and soft. Add more water if necessary. Correct seasonings and serve.

More winter soups:
Broccoli cream
Meat and vegetable soup
Onion soup
        8 servings
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