Chicken, Lentil & Spinach Soup
60 min386 kcal each
A hearty one-pot soup where chicken and lentils share the protein. It thickens as it sits, which makes it a good make-ahead lunch.
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Plan this recipeIngredients
for 4 servings- Chicken breast, boneless and skinless400 g
- Brown or green lentils, dry200 g
- Carrots2 piece
- Celery2 piece
- Onion1 piece
- Canned chopped tomatoes400 g
- Baby spinach100 g
- Olive oil1 tbsp
- Garlic3 clove
- Lemon juice1 tbsp
- Water1½ l
- Ground cumin1 tsp
- Bay leaf1 piece
- Salt1 tsp
Method
Prep 15 min · cook 45 min- Heat the oil in a large pot and soften the diced onion, carrot and celery for 8 minutes.
- Add the garlic and cumin and stir for 1 minute.
- Add the rinsed lentils, the tomatoes, the bay leaf, the whole chicken breasts and the water. Bring to the boil.
- Simmer partly covered for 25 minutes. Lift out the chicken, shred it with two forks and return it to the pot.
- Simmer for another 10 minutes, until the lentils are soft.
- Stir in the spinach until it wilts, then add the lemon juice and season with salt.
- Keeps for 4 days. Add a splash of water when reheating, because the lentils keep drinking.
Nutrition
per servingCal
386
Protein
36g
Carbs
45g
Fat
7.65g
Of 7.5g of sugar per serving, 0g is added sugar.
Of 7.7g of fat per serving, 1.4g is saturated.
