NUTRITION

SERVINGS

INGREDIENTS

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Carrots

0.25 cup Celery

1 clove Garlic

3 oz Chicken breast

0.25 cup Green lentils

1.5 cup Chicken bone broth

1 cup Kale

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium heat.

• 2

  Add the diced onion, carrots, and celery, sautéing until the vegetables are slightly softened and aromatic.

• 3

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

• 4

  Pour in the chicken bone broth and add the dry green lentils and the whole chicken breast.

• 5

  Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the lentils are tender and the chicken is cooked through.

• 6

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

• 7

  Stir in the chopped kale and let it simmer for 2-3 minutes until the leaves are wilted and bright green.