About the Recipe
Ingredients
2 tbsps Extra Virgin Olive Oil
1/2 cup Red Onions (large, chopped)
1/2 bulb Fennel (medium, chopped)
1 cup Carrots (sliced)
1 tsp Turmeric
1 1/2 tsps Ginger (finely chopped)
0 Sea Salt & Black Pepper (to taste)
7 cups Bone Broth
1/4 cup Quinoa (dry, rinsed)
1 lb Chicken Breast, Cooked (shredded)
1 cup Lentils (from the can, rinsed and drained)
Preparation
Heat the oil in a large pot over medium heat. Sauté the onion, fennel, and the carrots for six minutes, stirring often. Add the turmeric and ginger, mix well. Season with salt and pepper.
Add the broth and bring to a boil. Stir in the quinoa, reduce the heat to medium-low and simmer for five minutes. Add the cooked chicken and lentils and cook for another 10 minutes.
Let it cool down before portioning. Refrigerate for up to four days or freeze for up to three months.