Lighter Chicken Broth with Lentils and Carrots

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

Lighter Chicken Broth with Lentils and Carrots

YOUR SOLIN GENERATED RECIPE

Lighter Chicken Broth with Lentils and Carrots

Simmered chicken and tender lentils infused with aromatic herbs in a savory bone broth, served with creamy avocado and crunchy corn sticks.

Try 7 days free, then $12.99 / mo.

NUTRITION

747kcal
Protein
62.1g
Fat
24g
Carbs
73.4g

SERVINGS

1 serving

INGREDIENTS

1 dash avocado oil spray

0.5 cup yellow onion

2 cloves garlic

1 cup carrots

0.2 cup dry brown lentils

2 cups chicken bone broth

4 oz cooked shredded chicken breast

1 cup fresh spinach

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole avocado

1 oz mini corn sticks

1 tbsp fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Lightly coat a medium pot with avocado oil spray and heat over medium heat until shimmering.

  • 2

    Add the diced yellow onion and sliced carrots to the pot, sautéing for about 5 minutes until the onion is translucent.

  • 3

    Stir in the minced garlic and dried thyme, cooking for 1 minute until the aromatics are fragrant.

  • 4

    Add the dry brown lentils and pour in the chicken bone broth, stirring to combine.

  • 5

    Bring the soup to a gentle boil, then reduce the heat to low and cover the pot with a lid.

  • 6

    Simmer for 20 minutes, or until the lentils are tender but still hold their shape.

  • 7

    Fold in the cooked shredded chicken breast and fresh spinach, simmering for 3 minutes until the spinach is wilted and the chicken is heated through.

  • 8

    Season the soup with sea salt and black pepper to enhance the savory profile.

  • 9

    Ladle the soup into a bowl and top with sliced avocado and freshly chopped parsley.

  • 10

    Serve immediately with the mini corn sticks on the side for a delightful crunch.

Lighter Chicken Broth with Lentils and Carrots

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

Lighter Chicken Broth with Lentils and Carrots

YOUR SOLIN GENERATED RECIPE

Lighter Chicken Broth with Lentils and Carrots

Simmered chicken and tender lentils infused with aromatic herbs in a savory bone broth, served with creamy avocado and crunchy corn sticks.

NUTRITION

747kcal
Protein
62.1g
Fat
24g
Carbs
73.4g

SERVINGS

1 serving

INGREDIENTS

1 dash avocado oil spray

0.5 cup yellow onion

2 cloves garlic

1 cup carrots

0.2 cup dry brown lentils

2 cups chicken bone broth

4 oz cooked shredded chicken breast

1 cup fresh spinach

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole avocado

1 oz mini corn sticks

1 tbsp fresh parsley

PREPARATION

  • 1

    Lightly coat a medium pot with avocado oil spray and heat over medium heat until shimmering.

  • 2

    Add the diced yellow onion and sliced carrots to the pot, sautéing for about 5 minutes until the onion is translucent.

  • 3

    Stir in the minced garlic and dried thyme, cooking for 1 minute until the aromatics are fragrant.

  • 4

    Add the dry brown lentils and pour in the chicken bone broth, stirring to combine.

  • 5

    Bring the soup to a gentle boil, then reduce the heat to low and cover the pot with a lid.

  • 6

    Simmer for 20 minutes, or until the lentils are tender but still hold their shape.

  • 7

    Fold in the cooked shredded chicken breast and fresh spinach, simmering for 3 minutes until the spinach is wilted and the chicken is heated through.

  • 8

    Season the soup with sea salt and black pepper to enhance the savory profile.

  • 9

    Ladle the soup into a bowl and top with sliced avocado and freshly chopped parsley.

  • 10

    Serve immediately with the mini corn sticks on the side for a delightful crunch.