Name: Hearty vegetable and lentil soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, diced into 1/2-inch pieces; 1/4 cup red lentils, rinsed; 1 1/2 tsp olive oil; 1/3 cup yellow onion, diced; 3/4 small carrot, diced; 1 stalk celery, diced; 2 cloves garlic, minced; 1 2/3 cups reduced-sodium chicken broth; 1 oz fresh spinach, roughly chopped; 1 tsp lemon juice; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme

Nutrition

Per serving

463 calories

Protein: 55g; 46% of calories
Carbs: 37g; 31% of calories
Fat: 12g; 22% of calories

Instructions

Prep 15 min · Cook 20 min

Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery. Cook until the onion is translucent, about 5 minutes. Stir in the garlic and cook for 1 minute more until fragrant.
Stir in the lentils, dried thyme, and chicken broth. Bring the mixture to a boil, then reduce heat to low. Cover and simmer, stirring once or twice, for 15 minutes, until the lentils are soft and starting to fall apart.
Add the chicken to the pot. Cover and simmer for 6 to 8 minutes until the chicken is cooked through. Stir in the spinach, lemon juice, salt, and pepper, and cook for 1 minute until the spinach is wilted. Taste and adjust salt if needed. Done when reaches 165°F and no pink remains.

Nutrition

Ingredients

Instructions

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