Ingredients
5 Garlic cloves, crushed
2 Brown onion medium, cut into thin wedges
4 Carrots medium, sliced diagonally
4 Celery sticks, sliced
2 Dried bay leaf whole
1 tbs Fresh thyme leaves
2 Chicken stock cube individual, gluten-free variety, (to make 2.5L (10 cups) chicken stock)
500g Raw skinless chicken breast
1/3 cup Dry green lentils small, rinsed,
150g Kale leaves, chopped,
2 tbs Lemon juice
Oil spray
1 x 3 second spray
Instructions
Lightly spray a large, deep saucepan with oil and heat over a mediumhigh heat.
Add garlic, onion, carrots and celery and cook, stirring, for 2-3 minutes.
Add bay leaves, thyme and stock.
Bring to the boil, reduce heat, cover and simmer for 45 minutes.
Add chicken and lentils, making sure the chicken is covered by the liquid.
Simmer for 15-20 minutes until chicken is cooked through.
Remove chicken and set aside to cool slightly.
Cook soup for another 5 minutes, or until lentils are tender.
Using two forks, shred chicken and return to soup.
Add kale and stir to combine.
Simmer for 5 minutes or until kale is wilted.
Add lemon juice, season to taste and serve.
