NUTRITION

SERVINGS

INGREDIENTS

0.33 cup dry green lentils

4 oz boneless skinless chicken breast

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 clove garlic

2 cup low-sodium vegetable broth

1 tsp extra virgin olive oil

0.5 tsp ground cumin

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

PREPARATION

• 1

  Heat extra virgin olive oil in a large pot over medium heat.

• 2

  Add diced yellow onion, chopped carrots, and chopped celery, sautéing until the onions are translucent and fragrant.

• 3

  Stir in minced garlic, ground cumin, and ground turmeric, cooking for one minute to toast the spices.

• 4

  Add dry green lentils, the whole boneless skinless chicken breast, and low-sodium vegetable broth, then bring the mixture to a boil.

• 5

  Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender and chicken is cooked through.

• 6

  Remove the chicken breast from the pot, shred it using two forks, and return the shredded meat to the stew.

• 7

  Season with sea salt and black pepper, then stir in fresh spinach until just wilted before serving.