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CARBS (G)

0

PROTEIN (G)

0

FAT (G)

0

TOTAL CALORIES

0

4

60 Minutes

recipe_1519697891

INGREDIENTS

  • 1 cup packed baby spinach
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1 medium turnip, chopped
  • 1 (15 oz) can brown lentils, drained
  • 6 oz leftover skinless chicken, shredded
  • 6 cups (48 fluid oz) low-sodium chicken stock
  • 1 tbsp mirin (Japanese sweet rice wine found in the Asian-foods aisle)
  • 2 bay leaves
  • 1/8 tsp cayenne

DIRECTIONS

  1. Stack spinach leaves, roll, then slice into ribbons.

  2. Heat oil in a large pot over medium heat. When simmering, add onion, carrot, celery, and turnip. Cook until onion is translucent, about 4 minutes. Add lentils, chicken, stock, mirin, and bay leaves; stir to combine. Turn heat up to high and bring to a boil, then reduce heat, cover, and simmer until lentils are tender, about 20 minutes.

  3. Remove bay leaves. Stir in cayenne and spinach. Ladle into bowls.

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