Red Lentil Tomato Soup

1: In a large saucepan, combine the creamy tomato soup with the red lentils and bring to a boil on medium high heat, stirring frequently.

2: Lower heat to a simmer and cook for 15 minutes or until lentils are tender, stirring occasionally to prevent sticking.

3: Preheat the oven to 350°F.

4: In a large cast iron or oven-safe skillet, heat the tablespoon of olive oil on medium high heat until shimmering.

5: Cook the onions until browned for 6 minutes, stirring every minute, and season with salt and sugar.

6: Deglaze the pan with 1/4 cup water and let it boil and steam the onions until the water evaporates.

7: Push the onions to one side, add the other tablespoon of olive oil, and season the chicken breast(s) with salt and pepper.

8: Lay the chicken down flat into the pan and sear on each side for 3 minutes until golden brown.

9: Bake chicken and onions in the oven for 10-15 minutes until the chicken reads 165°F.

10: Slice the chicken and top a bowl of soup with onions, chicken, arugula, and fried onions.