Lentil and Chicken Tomato Soup

1  tablespoon		Olive Oil
1  cup		chopped onions
1  cup		fresh coarsley cut carrots
2		cloves garlics minced
6  cups		no sodium chicken broth
3  cups		diced cooked skinless chicken breasts
1/4  teaspoon		pepper
1  teaspoon		dried basil
4  cups		mustard greens
14-1/2  ounces		diced no salt added can of tomatoes
1  teaspoon		Morton Lite Salt Mixture
2/3  cup		Meijer Select Lentls

Tip: Click on the ingredient links to learn the nutritional information for all the Lentil and Chicken Tomato Soup ingredients. The serving size for any ingredient in Lentil and Chicken Tomato Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Cook 2-3 skinless chicken breasts (to make 2-3 cups diced) in 7 cups water until done. Cook your lentils first, drain and set aside. In a Dutch Oven, pour olive oil and heat pan. Add onions, garlic, and carrots. Cover and stir occasionally for 7 minutes. Add chicken broth, and basil. Bring to boil, cover and cook for 10 min. Stir in mustard greens and pepper. Bring to boil, cover, and cook for 10 min. Add cooked chicken, lentils, and tomatoes. Cook until all ingredients are warmed up. Add salt to taste and enjoy