Ingredients
Olive oil
1 brown onion, diced
2 carrots, diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp cumin
Salt + pepper
2 potatoes, peeled and diced
1/2 cup red lentils, rinsed
5 cups good-quality chicken stock
4 boneless chicken thighs
2 handfuls kale, roughly chopped
Fresh parsley, chopped
Method
Get a big pot on the stove and add a good drizzle of olive oil.
Add the onion and carrot. Cook for about 8 to 10 minutes, stirring occasionally, until everything is softened and wilted down.
Add the garlic, ginger, cumin, salt and pepper. Stir for about 1 minute, until fragrant.
Add the diced potato, peas and rinsed red lentils, then pour in the chicken stock.
Add the chicken thighs straight into the pot. Bring everything to a gentle simmer, then cook for about 25 to 30 minutes, or until the chicken is cooked through, the potato is soft and the lentils have started to break down.
Remove the chicken thighs, shred them with two forks,
Then add the chicken back into the pot.
And the chopped kale. Simmer for another 3 to 5 minutes, until the kale has softened.
Turn off the heat
Serve with parsley, a drizzle of olive oil, chilli flakes (if desired) or cracked pepper on top.
Literally health in a bowl. My absolute go-to when the body needs a reset. x
