YOUR SOLIN GENERATED RECIPE
Vibrant Lentil and Vegetable Protein Soup
Simmered red lentils and tender shredded chicken breast in a fragrant turmeric broth, finished with a bright squeeze of lemon for a zesty, warming bowl.
INGREDIENTS
4 oz chicken breast
0.25 cup red lentils
1 tbsp extra virgin olive oil
0.5 cup carrots
0.5 cup celery
0.25 cup yellow onion
2 cup vegetable broth
1 cup baby spinach
0.25 tsp turmeric powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp lemon juice
PREPARATION
Heat the olive oil in a medium pot over medium heat, then add diced onion, carrots, and celery, sautéing until the onions are translucent.
Stir in the turmeric, sea salt, and black pepper, coating the vegetables in the spices for about 1 minute until fragrant.
Add the chicken breast, red lentils, and vegetable broth to the pot and bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are soft and the chicken is fully cooked.
Remove the chicken breast from the pot, shred it using two forks, and return the shredded meat back to the soup.
Stir in the baby spinach and lemon juice, allowing the spinach to wilt for 1 minute before serving hot.