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Ingredients
- 1 Tbsp. olive oil
- 1 yellow onion, diced
- 3 large carrots, diced into ¼-in. half moons
- 3 garlic cloves, minced
- 1 ½ tsp. turmeric
- 1 ½ tsp. cumin
- 1 tsp. coriander
- ½ tsp. paprika
- 1 ½ tsp. sea salt
- ½ tsp. pepper
- 8 cups low sodium chicken broth
- 2 cups green lentils, rinsed
- 1 ½ lb. boneless/skinless chicken thighs
- 1 bunch of kale, with stems removed and leaves chopped
- Juice from 1-2 lemons
- Fresh dill or parsley, for serving (optional)
Instructions
1. Heat a medium-sized skillet over medium-high heat.
2. Add olive oil. Once hot, add the onion, carrots and a dash of sea salt. Stirring occasionally, cook until veggies are soft, for about 7-8 minutes.
3. In the meantime, combine the turmeric, cumin, coriander, paprika, sea salt and pepper in a small bowl.
4. Add the minced garlic and spices to the carrot and onion mix. Stir until the veggies are covered. Cook, stirring continuously, for 2 minutes.
5. Transfer the cooked veggies to the base of your slow cooker.
6. Add the chicken broth, green lentils and chicken thighs to the slow cooker and stir.
7. With the lid on your slow cooker, cook the soup on low for 7-8 hours or on high for 4-5 hours.
8. In the last 30 minutes of cooking, remove the lid and add the chopped kale. Stir, and then replace the lid.
9. After 30 minutes, remove and shred the chicken, then return it to the slow cooker. Stir in the lemon juice and serve with a fresh herb such as dill or parsley (if desired).
Additional Dietitian Tips:
• This recipe is even more delicious after the flavors mingle for a day or two, making it perfect for meal prep!
• You can also cook a double batch and freeze the other half. Just make sure the extra broth will fit in your slow cooker!
• Feel free to sub fresh spinach or another leafy green for the kale.