Cancer-Fighting Lentil Soup

4 Tbsp. extra-virgin olive oil

2 boneless, skinless chicken breasts, all visible fat removed, cubed

12.3 oz. carton firm tofu, cut in cubes

2 stalks celery, chopped

3/4 cup shiitake mushrooms, chopped

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 oz. sliced black olives, drained

1/4 tsp. pure ginseng powder*, to taste

2 - 14 oz. cans, low sodium, fat-free chicken broth

3 - 14 oz. bottles of water

1 lb. bag of lentils, sorted and rinsed

In large soup pot, saute chicken and tofu in olive oil until chicken is white. Remove both from oil and set aside.

Saute celery, mushrooms, garlic, leek, onion, parsley, and carrots until vegetables are crisp tender. Add black olives, ginger, ginseng, chicken broth and water. Return chicken and tofu to vegetable mixture. Add lentils. Stir well.

Cook on medium-high heat for 60 minutes or until lentils are tender. Stir occasionally.

*NOTE: It is important to use American ginseng (Panax quinquefolium). You can search for company names such as CSI Ginseng Products and Pacific Rim Ginseng. Ginseng has an "earthy" and bitter taste; therefore, it is wise to start with small amounts in cooking and taste-test for desired amounts.