WELLS FARGO CHICKEN LENTIL SOUP BY DALE ROBINSON ENJOY DAN:

WELLS FARGO CHICKEN LENTIL SOUP by DALE ROBINSON by CHEF DAN:

(1951 Cowboy Cookbook  Ken Beck & Jim Clark)

Serves 4-6

INGREDIENTS:
4 boneless chicken breasts

1/2-cup lentils

1/4-cup olive oil

5 15 ounce cans chicken broth

2 16 ounces cans whole tomatoes

2 cups grated cabbage

2 cups chopped celery

2 cups diced zucchini

2 cups onion or leeks

2 tablespoon lemon juice

1/4-cup cooking sherry

SEASONING: Tabasco sauce, curry powder,

Salt, pepper, & herbs to taste.

DIRECTIONS:

1.   Slowly cook chicken breasts in boiling water for 45 minutes.

2.   In a separate pan, cook lentils in olive oil and chicken stock and juice from canned tomatoes for 30 minutes.

3.   When lentils are done, pour in all the vegetables.

4.   Cut chicken into bit size pieces and ad to vegetables.

5.   Cook until vegetables are tender.

6.   Add lemon juice and sherry, heat and stir to blend.

7.   Use the seasoning to taste.

ENJOY DAN:                        SING SONGS & PLANT SEEDS!!