YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Vegetable Soup
Chicken breast and earthy green lentils simmered in a fragrant herb broth with vibrant kale and garden vegetables for a comforting, protein-packed bowl.
INGREDIENTS
4 oz chicken breast
0.25 cup dry green lentils
1 tsp extra virgin olive oil
0.5 cup yellow onion
0.5 cup carrots
0.5 cup celery
1 clove garlic
2 cups low-sodium chicken broth
1 cup kale
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried thyme
0.25 tsp smoked paprika
PREPARATION
In a large pot, heat the extra virgin olive oil over medium heat.
Add the diced yellow onion, carrots, and celery, sautéing for 5 minutes until softened.
Stir in the minced garlic, sea salt, black pepper, dried thyme, and smoked paprika, cooking for 1 minute until aromatic.
Pour in the chicken broth and add the dry green lentils and the whole chicken breast.
Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the lentils are tender and the chicken is cooked through.
Remove the chicken breast from the pot, shred it with two forks, and return the shredded meat to the soup.
Stir in the chopped kale and let it cook for 2-3 minutes until wilted and bright green before serving.