Servings: 9 • Size: 1 cup • Old Points: 3 pts • Points+: 5 pts
Calories: 179 • Fat: 3 g • Protein: 23 g • Carb: 33 g • Fiber: 14 g • Sugar: 0 g
Sodium: 219 mg • Cholesterol: 42 mg

Ingredients:

• 1 lb dried lentils
• 12 oz (3) boneless skinless chicken thighs, all fat trimmed
• 8 cups water
• 1 tbsp chicken Better than Bouillon
• 1 small onion
• 2 scallions
• 1/4 cup chopped cilantro
• 3 cloves garlic
• 1 medium ripe tomato
• 1 tsp garlic powder
• 1 tsp cumin
• 1/4 tsp oregano
• 1/4 tsp ground annato (or Spanish paprika, or even Sazon)
• salt, to taste

Directions:

In a large pot combine lentils, chicken, water and chicken bullion. Bring to a boil, covered over medium-low heat until chicken is cooked, about 20 minutes. Remove the chicken and shred, return to the pot.


Meanwhile, in a chopper or by hand, mince the onions, scallions, cilantro, garlic, and tomato. Add to the lentils with garlic powder, cumin, oregano and annato and cook, covered until the lentils are soft, about 25 more minutes, adding more water as needed if too thick. Adjust salt to taste as needed.

Makes about 9 cups.