Ingredients:
– 1 pound chicken tenderloin, cut into bite-sized pieces
– 1 cup lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1 carrot, diced
– 1 celery stalk, diced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1 bay leaf
– 6 cups chicken broth
– Salt and pepper to taste
– Fresh cilantro, chopped, for garnish
– Lime wedges, for serving
Instructions:
1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent.
2. Stir in the carrot, celery, and red bell pepper, cooking for an additional 5 minutes until vegetables are softened.
3. Add the chicken tenderloin pieces, cumin, and paprika to the pot, and cook until the chicken is lightly browned.
4. Mix in the lentils and bay leaf, then pour in the chicken broth. Bring to a boil.
5. Reduce heat to low, cover, and simmer for approximately 30 minutes, or until the lentils are tender and the chicken is cooked through.
6. Season the soup with salt and pepper to taste. Remove and discard the bay leaf.
7. Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side
Leave a Reply