Chicken and Veggie Lentil Soup


Chicken & Veggie Lentil Soup

1 cup dry lentils (TruRoots Sprouted Lentils)
1 14 oz can organic artichoke hearts – drained
1 14 oz can organic diced tomatoes
1/2 large red onion diced or thinly sliced
2 cups fresh spinach
3 cups chicken broth, meat stock, or bone broth
1 lb chicken – cooked and cut in small pieces
1 1/2 tsp sea salt (or more if needed)
1/2 tsp pepper
1 tsp garlic powder

Cook lentils according to package and drain any excess liquid. Add everything but the broth, then slowly add broth to get to desired soup consistency. Can add more or less of broth depending on how liquid-y you want it. The amount can also depend on if your lentils soak up any of the liquid during the cooking process. Cook soup on a low simmer for around 20 minutes stirring occasionally. Let rest 5-10 minutes before serving.

To make this GAPS friendly, properly prepare lentils and use fresh tomatoes and artichokes.