Stir-Fry Chicken Soup with Lentils

Woohoo! I got scared there for a minute. My Black Bean and Lentil Chili idea just did not turn out like I wanted. Something about my seasonings... Then someone on our Facebook page suggested a Lentil Soup. So get this: I was doing some running around earlier today, and all of a sudden, I got a whiff of something, and it reminded me of an asian/thai-style soup I used to make but somehow forgot about. So here you go!
---Jenny

STIR-FRY CHICKEN SOUP WITH LENTILS
1-2 pounds raw chicken (I used chicken wings, but I usually drop in chopped breast)
1 cup lentils (I used split red lentils)
10-12 cups water (1/2 gallon?)
2 tsp salt1/3 cup soy sauce

1-2 tsp red pepper flakes
1 bunch asparagus (Or broccoli), cut in 1-1 1/2-inch pieces
2 large carrots, sliced
1 small onion, chopped
1 bell pepper, any color, chopped
4 green onions, diced
1 large clove garlic, diced
1 cup sliced mushrooms, if desired
(you can also add prepared brown rice)
sesame oil
1 tsp Chinese 5-spice blend
2 tsp sugar

Boil chicken, lentils, and salt in large stockpot about 10 minutes, then lower to a simmer. Add soy sauce and red pepper flakes. Meanwhile, saute carrots, asparagus and pepper in sesame oil. When finished, drop in soup. Now saute onion, green onion and garlic. When done, add to soup. Drop in mushrooms, spice, and sugar. Salt to taste.


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