Lebanese Lentil Soup with Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lebanese Lentil Soup with Vegetables

YOUR SOLIN GENERATED RECIPE

Lebanese Lentil Soup with Vegetables

Hearty red lentils and tender chicken breast simmered with earthy cumin and vibrant turmeric for a velvety soup that warms the soul.

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NUTRITION

2,130kcal
Protein
189.9g
Fat
26.2g
Carbs
295.1g

SERVINGS

1 serving

INGREDIENTS

2 cup dry red lentils

10 oz boneless skinless chicken breast

1 tbsp extra virgin olive oil

1 medium yellow onion

1 medium russet potato

2 medium zucchinis

1 tsp ground cumin

0.5 tsp ground turmeric

10 cup water

1 tsp sea salt

0.5 tsp black pepper

1 whole lemon

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat and sauté the diced onion until translucent and fragrant.

  • 2

    Add the diced chicken breast to the pot, browning the exterior for about 5 minutes to lock in the juices.

  • 3

    Stir in the diced potato, chopped zucchini, ground cumin, and turmeric, coating the vegetables in the aromatic spices.

  • 4

    Add the rinsed red lentils and 10 cups of water, then bring the mixture to a boil.

  • 5

    Reduce heat to low, cover, and simmer for 25 to 30 minutes until the lentils are soft and the soup has thickened.

  • 6

    Season with sea salt and black pepper, then stir in the fresh lemon juice just before serving for a bright finish.

Lebanese Lentil Soup with Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lebanese Lentil Soup with Vegetables

YOUR SOLIN GENERATED RECIPE

Lebanese Lentil Soup with Vegetables

Hearty red lentils and tender chicken breast simmered with earthy cumin and vibrant turmeric for a velvety soup that warms the soul.

NUTRITION

2,130kcal
Protein
189.9g
Fat
26.2g
Carbs
295.1g

SERVINGS

1 serving

INGREDIENTS

2 cup dry red lentils

10 oz boneless skinless chicken breast

1 tbsp extra virgin olive oil

1 medium yellow onion

1 medium russet potato

2 medium zucchinis

1 tsp ground cumin

0.5 tsp ground turmeric

10 cup water

1 tsp sea salt

0.5 tsp black pepper

1 whole lemon

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat and sauté the diced onion until translucent and fragrant.

  • 2

    Add the diced chicken breast to the pot, browning the exterior for about 5 minutes to lock in the juices.

  • 3

    Stir in the diced potato, chopped zucchini, ground cumin, and turmeric, coating the vegetables in the aromatic spices.

  • 4

    Add the rinsed red lentils and 10 cups of water, then bring the mixture to a boil.

  • 5

    Reduce heat to low, cover, and simmer for 25 to 30 minutes until the lentils are soft and the soup has thickened.

  • 6

    Season with sea salt and black pepper, then stir in the fresh lemon juice just before serving for a bright finish.