YOUR SOLIN GENERATED RECIPE
Hearty Vegetable and Lentil Soup
Sautéed chicken and earthy lentils simmered in a savory bone broth with garden vegetables for a comforting, protein-packed meal.
INGREDIENTS
2 oz Chicken breast
0.25 cup Dry brown lentils
0.25 tsp Olive oil
0.5 cup Yellow onion
0.5 cup Carrots
0.5 cup Celery
1 clove Garlic
1 cup Chicken bone broth
1 cup Kale
0.5 tsp Dried thyme
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat the olive oil in a large pot over medium heat and add the diced chicken breast, cooking until lightly browned.
Add the diced onion, carrots, and celery to the pot, sautéing for about 5 minutes until the vegetables begin to soften.
Stir in the minced garlic, dried thyme, sea salt, and black pepper, cooking for 1 minute until highly fragrant.
Rinse the lentils and add them to the pot along with the chicken bone broth, stirring to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes until the lentils are tender.
Remove the lid and stir in the chopped kale, allowing it to wilt into the hot soup for 2 minutes before serving.