Name: Chicken and red lentil soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, finely diced; 2 tbsp red lentils; 1 tsp olive oil; 1/3 cup yellow onion, diced; 3/4 medium carrot, diced; 1 stalk celery, diced; 1 clove garlic, minced; 1 tbsp tomato paste; 1 2/3 cups reduced-sodium chicken broth; 1 1/2 tsp dried basil; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

432 calories

Protein: 58g; 53% of calories
Carbs: 32g; 29% of calories
Fat: 9g; 18% 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. Sauté for 5 minutes until the vegetables begin to soften. Stir in the garlic, tomato paste, and dried basil and cook for 1 minute until fragrant.
Add the chicken breast, red lentils, and chicken broth to the pot. Increase the heat to bring to a boil, then reduce the heat to low and cover. Simmer for 15 to 18 minutes until the lentils are tender and have begun to break down. Done when chicken is opaque in the center, 165°F.
Uncover the pot and stir the soup well. Season with the salt and black pepper, adjusting to taste. Cook for 1 minute more to thicken slightly.

Nutrition

Ingredients

Instructions

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