SERVING SIZE:  1 cup
SERVINGS:  8
PREPARATION TIME:  5 minutes
COOKING TIME:  25-30 minutes

EQUIPMENT NEEDED:

Stove or hot plate
Large pot
Can opener

INGREDIENTS:

1/3	cup red lentils
1 ½	cups whole grain noodles
2	teaspoons chicken bouillon powder or 2 bouillon cubes
2	Tablespoons dried, minced onion
2	teaspoons parsley flakes (optional)
¼	teaspoon garlic powder
1	teaspoon celery seed (optional)
1	13 ounce can of chicken with liquid
1	16 ounce bag frozen vegetables (carrots, corn, or mixed vegetable work well

DIRECTIONS:

1. Bring 7 cups of water to a boil in a large saucepan.
2. Add lentils, chicken bouillon and seasonings.
3. Reduce heat and simmer for 5 minutes.
4. Add noodles, cover and simmer for 10 minutes.
5. Break chicken apart with a fork.
6. Add frozen vegetables and can of chicken.
7. Simmer for 5 minutes until vegetables are tender and chicken is heated through.

RECIPE TIP:

• You can substitute 2 cans of mixed vegetables for frozen.  Drain and rinse canned vegetables or use a low sodium version.
• For a gluten free version, substitute brown rice for noodles and simmer for 50 minutes.

Download the Complete Recipe (PDF)

NUTRITIONAL FACTS:

AMOUNT PER SERVING:
Calories	120
Total fat	1 g
Saturated fat	0 g
Cholesterol	19 mg
Sodium	439 mg
Total Carbohydrates	27 g
Fiber	3 g
Sugar	3 g
Includes 0g added sugar
Protein	13 g
Phosphorus	142 mg
Potassium	243 mg

Recipe submitted by Mount Mary University Dietetics Department