Yield:  4 servings

Prep Time: 15 mins 

Cook Time: 45 mins

Ingredients:

2 tsps. olive oil 

3 cloves garlic, minced 

1 small white onion, roughly chopped 

2 large carrots, sliced 

1 Tbsp freshly grated ginger 

3/4 tsp ground turmeric 

3/4 tsp cumin 

1/4 tsp cayenne pepper 

3 cups low-sodium chicken broth 

1 (15 oz) can light coconut milk 

1 cup brown lentils, rinsed well 

2 cups shredded cooked chicken breast* (about 3/4 pound) 

1/2 tsp salt, plus more to taste 

Freshly ground black pepper 

For garnish: fresh chopped cilantro 

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add garlic, onion, and carrots; sauté for 5 mins, stirring occasionally. Stir in ginger, turmeric, cumin and cayenne pepper, cooking for 30 seconds
2. Add chicken broth, coconut milk, lentils, shredded chicken, salt, and pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 30-45mins until lentils are tender and soup thickens. Adjust seasonings to taste. 
3. Serve in bowls or store in containers for meal prep. Garnish with cilantro. 

Vegan option – substitute 1 can of chickpeas for chicken and use vegetarian broth. 

For shredded chicken– bake ¾ lb chicken breast at 375°F on a greased sheet for 25 mins, then shred with forks. 

Adapted from: https://www.ambitiouskitchen.com/golden-lentil-chicken-soup/

Nutrition Facts:

Serving: 1 1/4 cups casserole & 1 Tbsp. sauce