You can refreeze it provided its been brought to a boil for a few minutes first, and cooked with the lentils. I wouldn't recommend it a third time however.

Re-freezing isn't generally recommended and especially so with poultry products because of the risk of salmonella which are not killed by freezing. The frozen broth should be used once thawed to be absolutely safe.

It's your choice of course but only after hard boiling for 10-15 mins. to kill any bacteria that have had time to develop once thawed.

Personally, I wouldn't do it. JMO

Dave

The standard advice is that you can freeze something a second time if it's been cooked again thoroughly in between (in this case, as mentioned above, this would mean the soup boiling for several minutes).

I do this all the time exactly like you are doing for exactly the same reason: buy meat on sale when busy, and pop in the freezer; cook it up one night (roast the chicken, make a pot roast, etc.), then turn the leftovers into something else (broth or soup or a stew) and freeze it.

Often it's the only way to get good value out of a large piece of meat if you are a small family.

It's generally not recommended to reheat things a THIRD time, so it's best to freeze your soup in serving-size portions.