Lentil Poblano Soup

Hello all!

I finally decided to make a dish out of my harvests. I had harvested my poblano pepper a while back; meanwhile, I had lentils just sitting in my cupboard, perfectly neglected because my nights are more often spent eating lord knows what rather than devouring a wholesome meal. I decided that my kitchen, which is being better equipped with gadgets every week, needs to be put to use. And what better way than by cooking up some good'ol yummy soup!

The poblano added some nice heat to an otherwise mundane meal. Oh, and I used garlic from the garden too! Oh, and I could've used some herbs, like my cilantro that's bolting like crazy - but I keep forgetting to bring some home :P

This recipe was adapted from the back of a Goya Lentil bag. The original can be found here.

• 1 Chicken Breast
• 4 Cups of Water
• 2 Tbsp of Oil
• 1 small Onion, chopped
• 2 Cloves of Garlic, minced
• 1 Poblano, chopped
• 1/4 Pound of Lentils (The bag says 1/2 pound... that seemed a lot so I guesstimated 1/4 - didn't measure!)
• 1 handful of chopped Mushrooms (I carelessly through these in because they were getting old!)
• Salt and pepper to taste

1. Boil Chicken Breast in the 4 Cups of water to make some delicious broth for later.
2. Remove Chicken Breast and strip it of its flesh. Chop meat and have it aside for later.
3. In a different medium sized sauce pan, heat the Oil.
4. Stir in the Onion, Garlic, Chicken, Poblano, and Mushrooms and cook until tender.
5. Add broth to the pan and lentils.
6. Bring to a boil, then reduce heat, cover and simmer until the soup is thick and the lentils are tender.

Eat with buttered bread. Enjoy!

~ jesusnunezx