Description
A hearty and nutritious soup made with lentils and chicken, cooked in an air fryer for a quick and easy meal.
Ingredients
- 1 cup dried lentils, rinsed and drained
- 1 lb boneless, skinless chicken breast, diced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 cups fresh spinach, chopped
- Salt to taste
Instructions
- Preheat your air fryer to 375°F (190°C).
- In a large bowl, mix the lentils, chicken, onion, carrots, celery, garlic, cumin, paprika, black pepper, and olive oil.
- Transfer the mixture to an air fryer-safe baking dish or liner.
- Pour the chicken broth over the ingredients.
- Air fry for 25 minutes, stirring halfway through.
- Add the spinach and cook for another 5 minutes until wilted.
- Season with salt to taste and serve hot.
Notes
- For a thicker soup, mash some of the lentils before serving.
- Store leftovers in the fridge for up to 3 days.
- Substitute vegetable broth for a vegetarian version.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Air Fryer
- Cuisine: International