NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup red lentils

0.25 cup light coconut milk

0.5 cup carrots

0.5 cup yellow onion

1 cup baby spinach

1 tsp extra virgin olive oil

1.5 cup chicken bone broth

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Heat the extra virgin olive oil in a large pot over medium heat.

• 2

  Add the diced yellow onion, carrots, and minced garlic, sautéing for 5 minutes until the vegetables are softened and fragrant.

• 3

  Stir in the ground turmeric, cumin, sea salt, and black pepper to toast the spices for 1 minute.

• 4

  Pour in the chicken bone broth and add the dry red lentils and the whole chicken breast.

• 5

  Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes until the lentils are tender and the chicken is cooked through.

• 6

  Carefully remove the chicken breast from the pot, shred it using two forks, and return the shredded meat back to the soup.

• 7

  Stir in the light coconut milk and baby spinach, cooking for 2 minutes until the greens are wilted and the broth is creamy.