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Bright lentil soup with green vegetables and chicken
 
 
4 ServingsPTM40 min

Bright lentil soup with green vegetables and chicken


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Directions

  1. 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.
  2. Remove the chicken legs from the pan, remove the skin and pull the meat apart with 2 forks.
  3. 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.
  4. 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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