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CATHERIEN
Bright lentil soup with green vegetables and chicken
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Ingredients
Directions
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Spoon the chicken, bay leaf, stock, leek, celery and cumin in a soup pan. Bring to a boil for about 20 minutes at a low setting.
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Remove the chicken legs from the pan, remove the skin and pull the meat apart with 2 forks.
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Add the broccoli and zucchini to the soup and cook until tender in about 5 minutes. Add the spinach and lentils and warm briefly. Season with salt, pepper and a little lime juice.
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Add the spring onion and chicken meat to the soup and serve immediately. Tasty with baguette.
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Nutrition
385Calories
Fat17% DV11g
Protein56% DV28g
Carbs12% DV36g
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