(Try to use Organic where possible)
1 Large Chicken Breast - semi frozen-diced in 1/2" chunks
1 Cup Green Lentils
1 Tbsp Olive Oil
2 Tbsp Crushed Garlic
1 Tbsp Organic Tumeric powder
3 Celery Ribs chopped
1/2 Head of Napa Cabbage chopped
3 - 4 Organic carrots sliced
32 Oz Chicken Broth
1/2 - 1 Container Grape Tomatoes cut in half
1 White Onion chopped
1/2 Pint Baby Bella Mushrooms sliced
1 - 2 Tbsp Miso Paste
Salt and Pepper to taste
Cayenne pepper to taste
Green onion and parsley for topping
Add olive oil to large soup pot, on medium high heat add olive oil and crushed garlic for 2 - 3 minutes. Add salt and pepper, chicken broth and lentils and boil until lentils are soft,
approximately 20 minutes.
Add chopped chicken, tumeric, cayenne, celery, cabbage, tomatoes, carrots, mushrooms and Miso Paste and bring to boil for 15 minutes.
Simmer until chicken and vegetables are cooked, about 15 to 20 minutes longer.
Add soup to bowl and garnish with green onion and parsley.
Serve with sweet wheat dinner loaf - sliced (or your bread of choosing)