Ingredients
- 3 teaspoons extra-virgin olive oil
- 8 ounces boneless skinless chicken breast or chicken thighs, diced
- 1 carrot, peeled and finely diced
- 1 celery stalk, finely diced
- 4-8 cloves garlic, finely minced
- 2 medium onions, finely minced
- 2 tsp teaspoon Herbamare
- 1/2 teaspoon freshly ground pepper
- 1 14-ounce can chicken broth
- 1 cup French green or brown lentils, sorted and rinsed
- 1 6-ounce bag baby spinach
- 1 tablespoon Braggs wheat free soy sauce
Saute onions in extra-virgin olive oil until brown. Add garlic and celery and saute for another 3-5 minutes. Mixture should be browned but not burnt. In a separate pot add 4 cups of water and bring to boil. Add lentils and cook on medium high for 20 minutes. Add all ingredients together in lentil pot and cook on medium for 15-30 minutes stirring occassionally until desired consistency.
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