CHICKEN LENTIL SOUP

1 tablespoon olive oil or vegetable oil
1 pound boneless skinless chicken breast halves, cut into 1-inch pieces
1/2 cup chopped onion
2 cups yellow summer squash, diced
2 cups thinly sliced carrots
1 cup sliced mushrooms (3 ounces)
8 ounces dried lentils (1 cup), sorted and rinsed
1/4 cup chopped fresh basil or 1 tablespoon dried basil leaves
4 1/2 cups chicken broth*
1/2 teaspoon salt
1/4 teaspoon pepper
1 (28 ounce) can Italian tomatoes
Grated Parmesan cheese

Heat oil in Dutch oven over medium-high heat. Cook chicken and onion in oil 5 minute, stirring occasionally, until chicken is no longer pink in center.

Stir in remaining ingredients except cheese, breaking up tomatoes.

Heat to boiling, stirring occasionally; reduce heat to medium-low.

Cover and cook 20 to 25 minutes or until lentils are tender.

Serve with cheese. Complete the meal by serving it with crusty whole grain or sourdough bread.

*To reduce the amount of sodium use reduced-sodium chicken broth.

Servings: 6
Source: Betty Crocker Soup and Crock-Pot Meals; January 1999