Prep time: 10 mins | Cook time: 25 mins | Servings: 2-3
Ingredients:
- Lentils: ½ cup Yellow Split Gram (Mung Bean), washed and soaked.
- Protein: 250g Shredded poached chicken breast.
- Vegetables: 2 medium carrots (sliced), 1 stalk celery (chopped), and fresh parsley.
- Seasoning: Salt to taste and freshly cracked black pepper.
- Liquid: 700ml Chicken bone broth or water.
Instructions:
- Cook the Lentils: In a large pot, bring the chicken broth and soaked mung beans to a boil. Reduce heat and simmer until the lentils are soft and starting to break down into a smooth base.
- Add Vegetables: Stir in the sliced carrots and celery. Continue to simmer for another 8–10 minutes until the vegetables are tender.
- Combine Protein: Add the shredded chicken to the pot. Stir well to combine all ingredients and let it simmer for 2-3 minutes to ensure everything is heated through.
- Final Touch: Season with salt and a generous amount of black pepper. Garnish with fresh parsley before serving.
Instructions:
