Total time: 45 minutes
Yield: 4-6 servings
- 1 Roasted Chicken (or at least most of it)
- 1 gallon (plus or minus) Chicken Stock
- 3 Carrots
- 3 Ribs of Celery
- 1/4 Onion
- 2 Bay Leaves
- Salt and Pepper
- 1 cup Sauteed Collard Greens (in this case left overs)
- 1 can Lentils (rinsed)
In a large pot, heat the chicken stock over Medium-High heat. While the liquid is heating up, slice the carrots, and coarsely chop the roasted chicken meat, onion, and celery. Throw them into the pot. Let that cook for about ten minutes until the carrots are nearly cooked. Then put in the lentils and greens. Cover and simmer for 10 - 20 minutes.
Serve with toasted bread and a drizzle of sour cream or creme fraiche.