food · guest post · Soup

Guest Post: Chicken, Lentil and Tomato Soup

This morning, This Dusty House has a guest! Am and I have known each other since the first day of class in university. She sat in front of me in Mr. D’s English class. We bonded over our love of pets and food, so I was really excited when she started a blog of her own. Pop over to visit her at The Cook’s Sister!


Hi there, this is Am from The Cook’s Sister. This is my first time writing a guest blog post, so feel free to send me tips and suggestions! I hope to have the opportunity to be invited back to this blog, or others!

As I’ve mentioned, I’m fairly new to the blogging community. I’ve maintained a few academic blogs, and am now trying to maintain a personal blog where I share food-related experiences. While my former blogs have been targeted to a very specific and small audience (my classmates and professors), this recent endeavour is proving to be a very different experience. There’re so many unanswered questions. What are food blog audiences typically looking for? How do I capture my audience’s interest? How can I reach out to others and get more followers? How do I take beautiful and appealing photos? And more…

I’m lucky to have wonderful blogging friend who has spent many hours proving advice that is helping me build and maintain my blog. I’ve been working to incorporate all of her advice and I think it’s really helping me improve my blogging skills! She’s even given me this opportunity to write my very first guest blog post on her own blog.

Thank you for everything Nette! And hope you all enjoy the soup this Wednesday!

Chicken Lentil and Tomato Soup


  • 3 chicken legs, bone in, skin removed – approximate cost $5.00
  • 6 cups water
  • 2 cups dried lentils – approximate cost $2.00
  • 2 onions, sliced – approximate cost $0.50
  • 2 dried bay leaves – approximate cost $0.05
  • 1 tablespoon Italian seasoning – approximate cost $0.05
  • 1 can of tomato paste – approximate cost $1.00
  • 1 can of tomatoes – approximate cost $1.00
  • 4 cloves garlic, chopped – approximate cost $0.20
  • 1 1/2 tablespoons ground cumin – approximate cost $0.25
  • 2 tablespoons sea salt – approximate cost $0.10
  • 6 teaspoons of lime juice – approximate cost $0.50

Prepare the chicken broth (or use about 5 cups of a store-bought broth)

  1. Place the chicken pieces, onion slices, Italian seasoning, bay leaves, water and sea salt into a slow cooker on low heat.
  2. Cook for 6-8 hours.
  3. Remove the chicken pieces.
  4. Strain the broth into a large pot (removing the onion pieces and bay leaves).
  5. Peel the chicken off the bones and shred the chicken.
  6. Discard the bones and other unwanted bits.

Prepare the lentils

  1. Rinse the lentils thoroughly.
  2. Soak the lentils in warm water for at least 2 hours (you can soak the lentils while you prepare the broth).

Prepare the soup

  1. In a large pot, combine the chicken broth, chicken pieces, lentils, canned tomatoes, tomato paste, garlic, and cumin.
  2. Bring to a boil, and then reduce heat to a simmer.
  3. Cook for 30 minutes.

Makes about 6 servings (approximate cost: $1.77 per serving). Serve and drizzle one teaspoon of lime juice over each serving.

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