YOUR SOLIN GENERATED RECIPE
Hearty Vegetable and Lentil Soup
Simmered chicken and earthy lentils in an aromatic herb-infused broth with a colorful medley of garden vegetables create a comforting and hearty meal.
INGREDIENTS
4 oz boneless skinless chicken breast
0.25 cup dry green lentils
1 tsp extra virgin olive oil
0.5 cup diced yellow onion
0.5 cup diced carrots
0.5 cup diced celery
1 clove minced garlic
2 cup low-sodium chicken broth
1 cup chopped kale
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried thyme
PREPARATION
Heat the extra virgin olive oil in a large soup pot over medium heat.
Add the diced yellow onion, carrots, and celery, sautéing until the vegetables are softened and fragrant.
Stir in the minced garlic, dried thyme, sea salt, and black pepper, cooking for one minute to release the aromatics.
Pour in the low-sodium chicken broth and add the dry green lentils and the whole chicken breast.
Bring the liquid to a gentle boil, then reduce the heat to low and cover the pot.
Simmer for 25 to 30 minutes until the lentils are tender and the chicken is fully cooked through.
Remove the chicken breast from the pot, shred it into bite-sized pieces with two forks, and return it to the soup.
Add the chopped kale to the pot and stir for 2 minutes until the leaves are wilted and bright green.