Description
A comforting and nutrient-dense soup featuring tender chicken and earthy brown lentils. Perfectly balanced with a touch of lemon for a bright, healthy finish.
Ingredients
Scale
- 1 lb boneless skinless chicken thighs, cubed
- 1 cup dried brown lentils, rinsed
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat and brown chicken until golden; remove and set aside.
- In the same pot, sauté onion, carrots, and celery until softened (about 5-7 minutes).
- Stir in minced garlic and dried thyme, cooking for 1 minute until fragrant.
- Pour in chicken broth and scrape the bottom of the pot to release browned bits.
- Add the rinsed lentils and browned chicken back into the pot.
- Simmer on low heat for 30-40 minutes until lentils are tender.
- Stir in lemon juice and season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Mediterranean-style