1 tbsp. salad oil
2 lbs. boneless chicken breasts, skinned
1 med. onion, chopped
3/4 c. dried lentils, rinsed
1 can (about 14 oz.) chicken broth
3 c. water
2 lg. tomatoes, seeded, diced
1 yellow summer squash, diced
2 carrots, pared, thinly sliced
1 green pepper, diced
1/2 tsp. dried basil leaves

In 5 quart Dutch oven, heat oil over medium heat. Add chicken and onion; saute 5 minutes until browned. Add lentils, broth and the water. Bring to boiling, simmer covered, 20 minutes. Add remaining ingredients. Bring to boiling, simmer covered, 10 minutes or until vegetables are tender. Remove chicken; julienne. Stir into soup.