YOUR SOLIN GENERATED RECIPE
Tender Red Lentil & Sweet Potato Stew
Sautéed chicken and red lentils simmered with sweet potatoes in a fragrant, golden turmeric broth for a comforting and vibrant meal.
INGREDIENTS
4 oz chicken breast
0.25 cup red lentils
0.5 medium sweet potato
1 cup fresh spinach
0.5 tbsp extra virgin olive oil
0.25 cup yellow onion
1 clove garlic
1.5 cup chicken broth
0.5 tsp ground turmeric
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the extra virgin olive oil in a large pot over medium heat.
Add the diced chicken breast and yellow onion, sautéing until the chicken is browned and the onion is translucent.
Stir in the minced garlic, ground turmeric, ground cumin, sea salt, and black pepper, cooking for one minute until fragrant.
Add the red lentils, cubed sweet potato, and chicken broth to the pot.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes until the lentils and potatoes are tender.
Remove from heat and stir in the fresh spinach until wilted before serving.