Name: Ground chicken and lentil soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz ground chicken; 1/4 cup red lentils, rinsed; 1 tsp olive oil; 1/3 cup yellow onion, diced; 3/4 medium carrot, diced; 1 stalk celery, diced; 2 cloves garlic, minced; 1 3/4 cups reduced-sodium chicken broth; 1 tsp dried basil; 1/4 tsp salt; 1/2 tsp black pepper; 1 oz fresh spinach, chopped; 1 tsp lemon juice

Nutrition

Per serving

463 calories

Protein: 42g; 35% of calories
Carbs: 38g; 32% of calories
Fat: 17g; 32% of calories

Instructions

Prep 15 min · Cook 20 min

Heat the olive oil in a small 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.
Add the ground chicken to the pot. Cook, breaking it up with a spoon, until no longer pink and reaching a safe internal temperature. Done when no longer pink, 165°F.
Stir in the lentils, chicken broth, dried basil, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer until the lentils are tender, about 15 to 18 minutes.
Stir in the spinach and lemon juice. Cook for 1 minute until the spinach is wilted. Ladle the soup into a bowl.

Nutrition

Ingredients

Instructions

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