High Protein Chicken Pumpkin Lentil Soup Dinner Lunch Print this recipe Details Serves: 4Number of ingredients: 13To prep: 10 minutesTo cook: 30 minutesDifficulty: Easy Nutrition per servingKilojoules: 1302Calories: 311Protein: 30gFat: 9.3gSaturated Fat: 1.8gCarbohydrates: 22.5gCarbohydrates per 100g: 7.6gFibre: 8.3gSodium: 97mgPotassium: 1085mg Ingredients 1 tablespoon extra-virgin olive oil 1 medium onion, diced 2 cloves garlic, crushed 2 celery sticks, diced 1 medium carrot, diced 400 g pumpkin, peeled and diced 1 teaspoon smoked paprika 1 teaspoon ground cumin ½ cup dried red lentils, rinsed 4 cups reduced-salt chicken stock 2 cups cooked chicken breast, shredded 2 cups baby spinach Black pepper, to taste Method Heat olive oil in a large pot over medium heat. Sauté onion, garlic, celery, and carrot for 5 minutess until softened. Add pumpkin, paprika, and cumin. Stir 1 min until fragrant. Add lentils and stock. Bring to boil, then simmer 20 minutes until lentils and pumpkin are tender. Stir in shredded chicken and spinach. Cook 2–3 minutes until heated through and spinach is wilted. Season with black pepper. Serve warm.
