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Chicken Soup with Lentils and Rice

1 teaspoon olive oil
2 onions -- sliced thinly
2 cloves garlic -- minced
1/2 teaspoon ground turmeric
3 cans nonfat chicken broth -- (10 3/4 ounce)
1/2 cup lentils
1 1/2 cups cooked rice
2 cups skinless boneless chicken breast -- cooked and shredded


In olive oil, saute onions and garlic in Dutch oven sprayed with Pam. Add turmeric and cook additional 2 mins. Add chicken broth and lentil that have been rinsed. Cook 15 mins or until lentils are tender.

Add chicken and rice. Season to taste with salt and pepper.


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