Name: Hearty lentil vegetable soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, diced into small cubes; 1/4 cup dry red lentils, rinsed; 1 1/2 tsp extra virgin olive oil; 1/2 medium yellow onion, diced; 1 medium carrot, diced; 2 cloves garlic, minced; 1 oz fresh spinach, roughly chopped; 2 cups reduced sodium chicken broth; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

450 calories

Protein: 49g; 43% of calories
Carbs: 40g; 34% of calories
Fat: 11g; 22% of calories

Instructions

Prep 15 min · Cook 20 min

Heat the oil in a large pot over medium heat. Add the onion and carrot, then cook for 5 minutes until the onion is soft. Stir in the garlic, cumin, and smoked paprika and cook for 1 minute until fragrant.
Add the chicken breast, lentils, and chicken broth to the pot. Increase heat to bring to a boil, then reduce heat to low. Cover and simmer for 15 to 20 minutes until the lentils are tender and the chicken is fully cooked. Done when opaque in the center, 165°F.
Stir in the chopped spinach and cook for 1 minute until wilted. Season the soup with salt and black pepper to taste. Ladle into a bowl to serve.

Nutrition

Ingredients

Instructions

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