Name: Hearty Lentil Soup with Garden Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 cup dry green lentils; 3 oz boneless skinless chicken breast; 1 tsp extra virgin olive oil; 0.5 cup yellow onion; 0.5 cup carrots; 0.5 cup celery; 1 clove garlic; 2 cup low-sodium chicken broth; 1 cup fresh baby spinach; 0.25 tsp dried thyme; 1 whole bay leaf; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

491 calories

Protein: 43g; 35% of calories
Carbs: 63g; 50% of calories
Fat: 8g; 15% of calories

Instructions

Prep 10 min · Cook 30 min

Dice the chicken breast into small, bite-sized pieces and finely chop the onion, carrots, and celery.
Heat the olive oil in a large pot over medium heat, then add the chicken and cook until lightly browned on all sides.
Add the onion, carrots, and celery to the pot, sautéing for 5 minutes until the vegetables begin to soften.
Stir in the minced garlic, dried thyme, sea salt, and black pepper, cooking for 1 minute until fragrant.
Pour in the chicken broth and add the dry green lentils and the bay leaf, stirring to combine.
Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes until the lentils are tender.
Remove the bay leaf and stir in the fresh baby spinach until it is just wilted before serving.

Nutrition

Ingredients

Instructions

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