NUTRITION

SERVINGS

INGREDIENTS

1 tsp olive oil

0.25 cup yellow onion

0.5 cup carrots

0.5 cup celery

1 clove garlic

0.5 tsp ground cumin

0.25 cup dry red lentils

1.5 cup chicken bone broth

3 oz cooked chicken breast

1 cup baby spinach

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat.

• 2

  Add the diced onion, carrots, and celery, sautéing until the vegetables are softened and translucent.

• 3

  Stir in the minced garlic and ground cumin, cooking for one minute until the spices are fragrant.

• 4

  Add the dry red lentils and pour in the chicken bone broth, stirring to combine.

• 5

  Bring the mixture to a boil, then reduce the heat to low and simmer for 15 to 20 minutes until the lentils are tender and have thickened the soup.

• 6

  Stir in the shredded cooked chicken breast and baby spinach, heating through until the spinach is wilted.

• 7

  Finish the soup by stirring in the lemon juice, sea salt, and black pepper before serving hot.