Ingredients1 Tbsp. olive oil
1 lb. boneless chicken breast halves, cut into 1-inch pieces
1 medium onion, chopped
2 medium zucchini, chopped
1 c. sliced mushrooms
1 c. dried lentils, sorted and rinsed
1 c. chopped celery
4 1/2 c. chicken broth
salt and pepper to taste
1 can (28 oz) plum tomatoes, undrained
parmesan cheese
Directions
Heat oil in Dutch oven over medium high heat. Cook chicken and onion in oil for 5 minutes, stirring occasionally, until chicken is no longer pink.
Stir in remaining ingredients except cheese, breaking up tomatoes. Heat to boiling, stirring often; reduce heat to medium low. Cover and cook 20-25 minutes or until lentils are tender.
Serve with cheese.
Makes 6 servings.
