NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

0.25 cup Brown lentils

0.5 tbsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

2 cup Chicken broth

1 cup Lacinato kale

1 clove Garlic

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat the extra virgin olive oil in a large heavy-bottomed pot over medium heat.

• 2

  Add the diced yellow onion, carrots, and celery to the pot and sauté for 5 to 7 minutes until the vegetables are softened and translucent.

• 3

  Stir in the minced garlic, dried thyme, sea salt, and black pepper, cooking for 1 minute until the spices are fragrant.

• 4

  Pour in the chicken broth and add the dry brown lentils along with the whole chicken breast.

• 5

  Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for 25 minutes or until the lentils are tender.

• 6

  Carefully remove the chicken breast from the pot, shred it using two forks on a cutting board, and return the shredded meat to the soup.

• 7

  Stir in the chopped lacinato kale and simmer for an additional 2 minutes until the greens are wilted and bright green before serving.