NUTRITION

SERVINGS

INGREDIENTS

1 tsp Extra virgin olive oil

5 oz Ground chicken

0.25 cup Yellow onion

0.25 cup Carrot

0.25 cup Celery

1 clove Garlic

2 tbsp Dry brown lentils

0.5 cup Cannellini beans

2 cup Low-sodium chicken broth

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat.

• 2

  Add the ground chicken and cook until browned, breaking it into small crumbles with a wooden spoon.

• 3

  Stir in the diced onion, carrot, and celery, cooking for about 5 minutes until the vegetables begin to soften.

• 4

  Add the minced garlic and cook for 1 minute until fragrant.

• 5

  Pour in the chicken broth and add the dry lentils, rinsed cannellini beans, dried oregano, sea salt, and black pepper.

• 6

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

• 7

  Simmer for 20 to 25 minutes, or until the lentils are tender.

• 8

  Remove the pot from the heat and stir in the baby spinach until it is just wilted.