Once a week I cook a broth with chicken pieces for our doggies, so it has a little different twist. I have a 6 quart Dutch Oven my daughter gave me for Christmas. There is enough broth left for me to make a soup, this time Lentil. It is a wholesome soup, perfect for a cold February day

Ingredients

  • 1 cup baby carrots, cut in half
  • 1 medium onion, minced
  • 2 celery stalks
  • 4 gloves garlic, minced
  • 2 tbsp olive oil
  • 1 can stewed tomatoes
  • 5 cups chicken broth/vegetable broth (with chicken pieces, 5 cups water instead)
  • 1 to 1.5 cups dry lentils (depending how thick you want it)
  • 1 tsp Thyme
  • salt and pepper to taste
  • 2 tbsp Worcestershire sauce
  • 2 tbsp wine vinegar
  • 2 tbsp wine (optional)

Some Dutch ovens to choose from:

Sear salted chicken pieces and first four vegetables in olive oil. Add stewed tomatoes, lentils and 6 cups water. Boil for 70 minutes

Lentil soup for my dogs

Sheltie Max left, rescue Cooper in the middle, and big sister Josie love my home cooking

My suggestion if you have dogs Separate half of the unseasoned soup and de-bone the chicken. It will be later mixed in with their regular dog food.

At the end of the cooking time I season the soup with salt and pepper, Worcestershire sauce, wine vinegar, and some wine. That gives it a special kick

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