Ingredients:
4 Tbsp extra virgin olive oil
2 boneless, skinless chicken breast, all visible fat removed, cubed
12.3 ounce carton firm tofu, cut in cubes
2 stalks celery, chopped
3/4 cup chopped shitake mushrooms
2 cloves garlic, chopped
1 leek, trimmed of root and green top, chopped
1/2 cup onion, chopped
1/2 cup fresh parsley, chopped
1/2 cup baby carrots, cut in small slices
2.25 ounces sliced black olives, drained
1/4 tsp ground ginger
1/4-1/2 tsp pure ginseng powder*, to taste
2 x 14-ounce cans low sodium, fat free chicken broth
3 x 14 ounce cans of water
1 pound bag of Lentils, sorted and washed

*Use North American ginseng (Panax quinquefolium); brand names includes CSI Ginseng Products, Pacific Rim Ginseng and others. Ginseng has an earthy and bitter taste, so it is wise to start with small amounts in cooking and taste-test for desired amounts.

Directions:
1. In a large soup pot, sauté the chicken and tofu in olive oil until the chicken is white. Remove both and set aside.
2. Sauté celery and all ingredients (down to black olives) until vegetables are crisp tender.
3. Add black olives, ginger, ginseng, chicken broth, and water.
4. Return chicken and tofu to vegetable mixture.
5. Add lentils and stir well.
6. Cook on med-high for 60 minutes, or until lentils are tender. Stir occasionally.

This recipe makes a large pot, which will make many servings and will last up to one week in the refrigerator