1 lb. lentils (rinsed and sorted)
1 Tbsp olive oil
1/2 large or 1 small onion, finely diced
2 large carrots, finely chopped
2 cloves garlic, pressed
2 Tbsp tomato paste
6-8 cups chicken broth
1 cup tomato sauce/soup (I had roasted red pepper/tomato soup on hand)
1 Tbsp lemon juice
2 Tbsp balsamic vinegar
In a 12" skillet with high sides, saute' onion until soft. Add carrots and garlic and saute' 3-4 minutes. Add tomato paste and stir to wake up flavors for a minute. Add 6 cups of broth and bring to a boil. Add lentils, reduce heat to simmering. Simmer until lentils are tender (refer to package for approximate time - my package said 15-20 but it took closer to 40), adding more broth if needed. The end result should be thick with little liquid. Once lentils are soft, stir in soup/sauce and chicken and cook an additional 5-10 minutes. Stir in lemon juice and balsamic vinegar, and season with salt to taste.
Notes: This made a TON - will have enough for 6 or 7 leftover containers - great for freezing lunch meals! Victoria ate her whole bowl - amazing!