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Ingredients

7 cups water 1 (16 ounce) package dry lentils 1 tablespoon baking soda 12 ounces skinless, boneless chicken breast halves 1 tomato, diced 1 small onion, diced 3 cubes chicken bouillon 1 tablespoon chicken soup base (such as Better than Bouillon®) 1 tablespoon minced garlic 1 tablespoon cayenne pepper 1 tablespoon chopped cilantro 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon ground cumin ¼ teaspoon oregano ¼ teaspoon chili-lime seasoning (such as Tajin®)

Nutrition Info

528.9 calories carbohydrate: 73.9 g cholesterol: 49.8 mg fat: 4.1 g fiber: 35.5 g protein: 48.7 g saturatedFat: 0.9 g servingSize: - sodium: 2955.5 mg sugar: 4.6 g transFat: : - unsaturatedFat: : -

Combine water, lentils, and baking soda in the pot of an electric pressure cooker (such as Instant Pot®). Cover and soak,k 8 hours to overnight.
Stir chicken breast, tomato, onion, chicken bouillon cubes, chicken soup base, minced garlic, cayenne pepper, cilantro, salt, garlic powder, cumin, oregano, and chili-lime seasoning into the lentils and water.
Seal pressure cooker, cook on \"Soup\" setting for 30 minutes. Release pressure through the quick-release method. Remove the cooked chicken from pot and shred, stir chicken back into the soup.

6 quarts

This is a lentil soup that I make regularly. It's spicy and very filling.