YOUR SOLIN GENERATED RECIPE
Hearty Lentil Soup with Garden Vegetables
Sautéed garden vegetables and tender chicken breast simmered in a savory broth with earthy lentils for a comforting, protein-packed meal.
INGREDIENTS
0.5 tbsp Extra virgin olive oil
4.5 oz Chicken breast
0.5 cup Yellow onion
0.5 cup Carrot
0.5 cup Celery
1 clove Garlic
0.25 cup Dry brown lentils
2 cups Low-sodium chicken broth
0.25 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Fresh spinach
PREPARATION
Heat the olive oil in a medium pot over medium heat.
Add the diced onion, carrot, and celery, sautéing until the vegetables are slightly softened and fragrant.
Stir in the diced chicken breast and minced garlic, cooking for 3-4 minutes until the chicken is browned on the outside.
Pour in the chicken broth and add the lentils, cumin, sea salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes until the lentils are tender.
Remove from heat and stir in the fresh spinach until wilted before serving.