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- 4-6 pieces @thecedarmarket bone in chicken thighs (preferably with backbones)
- 3 carrots, diced
- 3 celery stalks, diced
- 4 cloves crushed garlic
- 1 large yellow onion, diced
- 1 heaping tsp chicken fat
- 1 box @imaginesoups no chicken chicken broth
- 1.5 cups red lentils
- 1 box triple washed baby spinach
- 1 tbsp tomato paste
- Salt and Pepper to taste
Recipe created for Cedar Market by: @Foodkidsandsleep
This protein packed meal in a bowl, is perfect for the fall & winter season. It doesn’t need any special ingredients, and cooks mostly by itself, letting the ingredients do the work for you. Best of all, it’ll feed your family for under $5 a person.
Cooking Instructions
Add the chicken fat to your pot and melt. Add your vegetables in with the chicken fat, then season with salt and cover. Let them steam until translucent (roughly 3 minutes), then uncover and add tomato paste and garlic. Let that caramelize for a minute (add oil if necessary) and then pour in the box of stock and add the chicken pieces. Bring to a simmer and cover and let cook for an hour.
Wash and strain your lentils. After an hour, remove the chicken from the pot and let it cool. Add the lentils to the pot and let them simmer about 15 minutes.
Shred the chicken and add it to the pot along with baby spinach.
Mix together & enjoy!
