Chicken Lentil Stew

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.