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Chicken and Lentil Soup

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Ingredients
  

  • 1 tbsp olive oil
  • 1 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 1 boneless chicken breast, cut into 1 inch pieces
  • 1/4 head of green cabbage, chopped
  • 1 tsp finely chopped fresh jalapeño
  • 1 tsp  minced garlic
  • 1 tbsp sun dried tomatoes, chopped
  • 540 ml canned lentils, drained and rinsed
  • 1 cup strained tomatoes
  • 1 L gluten free chicken stock
  • 1 tsp dried oregano
  • 1/2 tsp herbs de Provence
  • 2 bay leaves
  • 2 cup baby spinach
  • 1/2 cup cream Optional
  • shredded Asiago or Parmesan cheese as a topping for soup Optional

Instructions
 

  • Sauté carrots, celery, jalapeño and garlic in olive oil in a medium soup pot.
  • Add chopped chicken and herbs and heat to medium.
  • Stir occasionally.
  • Add cabbage, sun dried tomatoes and continue cooking for 5 minutes.
  • Turn heat to low and add chicken broth, bay leaves and strained tomatoes and let simmer, covered for an hour.
  • Add lentils and baby spinach and stir.
  • Cover pot again and let simmer for another 20 minutes.
  • Optionally add 1/2 cream to soup in the end.
  • Pour soup into individual bowls and top with shredded Asiago cheese.
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