Chicken Lentil soup by Sarah and her grandma

Sarah Bagley

Sorry it took me a bit to get back to you, Debbie. I use "Grandma's recipe" which doesn't really have measurements.

I boil 1 cup of lentils in 6 c water until tender.

I add 1 beef bouillion cube,

2 Tbsp Worcestershire sauce,

1/4 tsp rosemary, and

1 Tbsp minced garlic.

 Whatever vegies are handy - this time it was white onion, french-cut green beans, and sun dried tomatoes.

 I boil the chicken (I use thighs) separately in lightly salted water till cooked through, then remove the bones and add to the lentils. This is one recipe I've wanted to try in the Crock pot but havent yet. I tweak the herbs, spices, and vegies every time.

Thank you for the recipe Sarah