
Chicken and vegetable soup
Ingredients
Garlic
5 clove(s), crushed
Brown onion
2 medium, cut into thin wedges
Carrot(s)
4 medium, sliced diagonally
Celery
4 stick(s), sliced
Dried bay leaf
2 whole
Fresh thyme
1 tsp, leaves
Chicken stock cube
2 individual, gluten-free variety, (to make 2.5L (10 cups) chicken stock)
Skinless chicken breast
500 g
Dry green lentils
¾ cup(s), small, rinsed, (150g), (see tips)
Kale
150 g, leaves, chopped, (see tips)
Lemon juice
2 tbs
Oil spray
1 x 3 second spray(s)