Name: Chicken Lentil Soup with Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 tbsp extra virgin olive oil; 4 oz chicken breast; 0.5 cup yellow onion; 1 cup red bell pepper; 1 clove garlic; 0.25 cup dry brown lentils; 2 tbsp white quinoa; 0.25 cup canned chickpeas; 1.5 cup chicken bone broth; 1 tsp dried oregano; 0.5 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Chicken Lentil Soup with Bell Peppers

Sautéed chicken and earthy lentils simmered in a rich bone broth with quinoa, chickpeas, and vibrant bell peppers for a nourishing, savory bowl.

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NUTRITION

Protein

67.2g

Fat

16.9g

Carbs

83.8g

SERVINGS

1 serving

INGREDIENTS

0.5 tbsp extra virgin olive oil

4 oz chicken breast

0.5 cup yellow onion

1 cup red bell pepper

1 clove garlic

0.25 cup dry brown lentils

2 tbsp white quinoa

0.25 cup canned chickpeas

1.5 cup chicken bone broth

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Heat the extra virgin olive oil in a large pot over medium heat.
2
Add the diced chicken breast and sauté for 5 minutes until the edges are golden brown.
3
Stir in the diced yellow onion and red bell pepper, cooking for another 4 minutes until the vegetables begin to soften.
4
Add the minced garlic, dried oregano, sea salt, and black pepper, stirring for 1 minute until the spices become fragrant.
5
Pour in the chicken bone broth and stir in the dry brown lentils, quinoa, and drained chickpeas.
6
Bring the soup to a gentle boil, then reduce the heat to low and cover the pot with a lid.
7
Simmer for 20 to 25 minutes, or until the lentils and quinoa are tender and the chicken is fully cooked through.
8
Remove from heat and let the soup sit for 2 minutes to allow the flavors to meld before serving in a large bowl.