NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup dry red lentils

1 tsp extra virgin olive oil

0.25 cup yellow onion

0.5 cup carrots

1 cup fresh baby spinach

0.25 cup light coconut milk

1 cup low-sodium vegetable broth

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and finely chop the onion and carrots.

• 2

  Heat the olive oil in a medium pot over medium heat, then add the chicken and onion, sautéing until the onion is translucent.

• 3

  Stir in the carrots, turmeric, cumin, salt, and pepper, coating the ingredients in the spices for 1 minute until fragrant.

• 4

  Add the dry red lentils and vegetable broth to the pot, bringing the mixture to a gentle boil.

• 5

  Reduce the heat to low, cover, and simmer for 15 to 20 minutes or until the lentils are tender and have absorbed most of the liquid.

• 6

  Stir in the light coconut milk and fresh baby spinach, cooking for an additional 2 minutes until the spinach is wilted and the stew is creamy.

• 7

  Serve hot in a bowl, garnished with extra black pepper if desired.