YOUR SOLIN GENERATED RECIPE
Creamy Spiced Lentil and Vegetable Stew
Sautéed chicken and tender lentils simmered in a spiced bone broth, finished with a swirl of Greek yogurt for a silky and comforting texture.
INGREDIENTS
3 oz Boneless skinless chicken breast
0.5 cup Cooked red lentils
0.25 cup Non-fat Greek yogurt
0.5 tbsp Extra virgin olive oil
1 cup Fresh spinach
0.5 cup Diced carrots
0.25 cup Diced yellow onion
1 clove Garlic
0.5 tsp Ground turmeric
0.5 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Chicken bone broth
PREPARATION
Heat the extra virgin olive oil in a medium pot over medium heat.
Add the diced chicken breast, onion, and carrots to the pot, sautéing until the chicken is lightly browned and the onions are soft.
Stir in the minced garlic, ground turmeric, cumin, sea salt, and black pepper, cooking for one minute until highly fragrant.
Pour in the chicken bone broth and add the cooked red lentils, stirring to combine all ingredients.
Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to meld and the vegetables to tenderize.
Fold in the fresh spinach and stir until the leaves are completely wilted into the stew.
Remove the pot from the heat and stir in the Greek yogurt just before serving to create a creamy, rich consistency.