Serves 4 | Time 20 minutes

Ingredients⁠ 1 tbsp Extra Virgin Olive Oil

1 Red Onion (chopped)

1/2 bulb Fennel (medium, chopped)

1 tsp Ginger (paste)

1 tsp Turmeric

1.3 liters Vegetable Stock, Salt Reduced

480 grams Cooked Chicken Breast (shredded)

2 Carrots (cut into half moons)

200 grams Lentils (rinsed and drained)

Method⁠

1. In a large pot, heat 1 tablespoon of extra virgin olive oil over medium-high heat.

2. Add 1 chopped red onion and 1/2 medium fennel bulb (chopped) to the pot and cook until softened, about 5 minutes.

3. Add 1 teaspoon of ginger paste and 1 teaspoon of turmeric to the pot and stir to combine.

4. Pour in 1.3 liters of salt-reduced vegetable stock and bring to a simmer.

5. Add 480 grams of shredded cooked chicken breast, 2 carrots (cut into half moons), and 200 grams of rinsed and drained lentils to the pot.

6. Simmer for 30 minutes or until the lentils are cooked through and the carrots are tender.

7. Serve hot and enjoy!

Hint: Save for lunch the next day.

Nutrition Per Serve: Protein: 43g            Carbohydrates: 21 g       Fat: 8 g     Calories: 320