YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Chicken Vegetable Stew
Sautéed chicken and earthy lentils simmered in a fragrant herb broth with vibrant kale and tender root vegetables for a comforting, savory finish.
INGREDIENTS
4 oz chicken breast
0.25 cup dry green lentils
0.5 tbsp olive oil
0.5 cup yellow onion
0.5 cup carrots
0.5 cup celery
1 clove garlic
1.5 cup chicken broth
0.5 cup diced tomatoes
1 cup kale
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried thyme
0.25 tsp ground cumin
PREPARATION
Heat olive oil in a medium pot over medium-high heat.
Add diced chicken breast, sea salt, and black pepper, searing until golden brown.
Stir in diced onion, carrots, and celery, cooking until the vegetables begin to soften.
Add minced garlic, dried thyme, and ground cumin, stirring for 30 seconds until fragrant.
Pour in the dry lentils, diced tomatoes, and chicken broth, bringing the mixture to a boil.
Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender.
Stir in the chopped kale and cook for an additional 2 minutes until wilted.