Chicken Curry Soup   



Ingredients:
1 tablespoon olive oil
1/4 cup chopped onion
1 large boneless, skinless chicken breast half
2 cups cauliflower florets
1 can (14 1/2 ounces) cut-up tomatoes, with juice
1 quart low-sodium, no-fat chicken broth
2 teaspoons curry powder
1/4 teaspoon ground coriander
1/2 cup small red lentils (optional)
1 cup fresh or frozen green peas       

Directions:
In 3-quart saucepan, saute onions in olive oil over medium heat.
Trim all visible fat off chicken and cut into 1/2-inch cubes. Add to onions and saute until onions are softened and chicken is no longer pink.
Stir in cauliflower, tomatoes and the chicken broth.
Stir in curry powder and ground coriander.
If using the lentils, wash them thoroughly in a strainer and remove any debris. Add to soup and stir well. Bring to a boil, then reduce heat to medium and cook 15-20 minutes, or until lentils are tender.
Stir in peas and cook just until heated through. Serve immediately.
Makes 4 servings