NUTRITION

SERVINGS

INGREDIENTS

1 dash avocado oil spray

0.5 cup yellow onion

2 cloves garlic

1 cup carrots

0.25 cup dry brown lentils

1.5 cups chicken bone broth

1 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 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 garnish with freshly chopped parsley.

• 10

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