Chicken lentil soup

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    In a 16qt pot


    2 cups lentils

    2lb chicken “or meat of choice”

    3 large heads of broccoli, peeled steams are good too

    4 carrots

    1 red onion

    1/2 head cauliflower

    1 garlic

    2c bone broth

    1tsb sea salt


    There are plenty of  different spice mixes that work well, some of the ones I use regularly are Oregano, Basil, Thyme, Turmeric and occasional Cream of Tatar, Curry, Paprika, Sage, Cumin or Red Pepper Flakes to mix things up.


    Cooking; Put on high 30 minutes then turn down to med-low and let simmer for 2-3 hours. I found it tastes better if you wait until after letting the soup come to a boil if you are cooking quickly to add in your spices. Freeze your left overs, soup is about the only meal I think comes out well enough to microwave, but that’s a personal preference.  If you need some extra calories you can add some coconut or olive oil after it’s re-heated.

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