YOUR SOLIN GENERATED RECIPE
Hearty Red Lentil Soup with Vegetables
Simmered red lentils and tender shredded chicken meld with aromatic vegetables in a savory broth for a comforting, protein-packed bowl.
INGREDIENTS
3 oz Chicken breast
0.25 cup Red lentils
1 tsp Extra virgin olive oil
0.5 cup Yellow onion
0.5 cup Carrots
0.5 cup Celery
2 cup Chicken broth
1 cup Baby spinach
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Dried thyme
1 tbsp Lemon juice
PREPARATION
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery, sautéing until the vegetables are softened and fragrant.
Stir in the red lentils, garlic powder, dried thyme, sea salt, and black pepper.
Pour in the chicken broth and add the whole chicken breast to the pot.
Bring the mixture to a boil, then reduce heat and simmer for 20 minutes until the lentils are soft and the chicken is cooked through.
Remove the chicken breast, shred it with two forks, and stir it back into the soup along with the baby spinach and lemon juice until the greens are wilted.