• ½ c. uncooked lentils or split peas
  • 5 c. chicken or turkey broth (or water and bouillon cubes)
  • 3 c. cooked chicken or turkey, chopped
  • 2 medium onions, chopped
  • salt and pepper to taste
  • 2 ears fresh corn, cut from cob, or 1 ½ c. whole kernel corn
  • 1 c. chopped celery with leaves
  • 8 fresh okra cut in rounds or 6-8 oz. frozen okra
  • chopped parsley for garnish

Cook lentils slowly in broth until tender, about 1 hour. Add remaining ingredients except parsley and continue to simmer for another 10 minutes, adding more water if needed. Serve at once garnished with parsley. Serves 6-8.

*When meat is used, we believe in the use of humanely raised and harvested meats!

From: A Midwest Gardener’s Cookbook by Marian K. Towne