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Chicken and Lentil Soup with Garlic-Cheese Toasts
1 19-ounce can ready-to-serve lentil soup
1 cup loosely packed frozen crinkle-cut carrots
1/4 teaspoon dried thyme, crushed
8 slices French bread
2 tablespoons margarine or butter
1/4 teaspoon garlic powder
3/4 cup shredded mozzarella or cheddar cheese
1 5-1/2-ounce can tomato juice (about 2/3 cup)
1 cup cubed cooked chicken
Directions
1. Preheat broiler. In a medium saucepan stir together soup, carrots, and thyme. Bring mixture to boiling; reduce heat and simmer 8 to 9 minutes or until carrots are tender.
2. Meanwhile, for garlic-cheese toasts, place bread slices on unheated rack of a broiler pan. Spread with margarine or butter; sprinkle with garlic powder. Broil 5 inches from heat for 1 minute or until golden brown. Top with cheese. Return to broiler; broil about 30 to 60 seconds or until cheese melts slightly and edges are golden brown. Stir tomato juice and chicken into soup; heat through. Serve toasts with soup. Makes 4 servings.
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Margaret Ball
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