NUTRITION

SERVINGS

INGREDIENTS

0.25 tbsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

2 cloves Garlic

1.5 tbsp Dry brown lentils

1 cup Low-sodium chicken bone broth

1.75 oz Shredded rotisserie chicken breast

1 cup Chopped kale

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

1 tsp Fresh lemon juice

PREPARATION

• 1

  In a large pot, heat the extra virgin olive oil over medium heat until shimmering.

• 2

  Add the diced onion, carrots, and celery, sautéing for 5-7 minutes until the vegetables are softened and fragrant.

• 3

  Stir in the minced garlic and dried thyme, cooking for 1 minute until the aroma is released.

• 4

  Add the dry brown lentils and pour in the low-sodium chicken bone broth, bringing the mixture to a gentle boil.

• 5

  Reduce the heat to low, cover, and simmer for 20-25 minutes or until the lentils are tender but still hold their shape.

• 6

  Fold in the shredded rotisserie chicken breast and chopped kale, cooking for 3-4 minutes until the kale is wilted and the chicken is heated through.

• 7

  Remove from heat and stir in the fresh lemon juice, sea salt, and black pepper to brighten the flavors before serving.