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Ingredients1 h 20 m servings 197
Original recipe yields 6 servings
- Coat a large, nonstick stockpot with oil and heat over medium heat. Add onion, carrot, and garlic. Cook and stir until vegetables are nearly tender, about 8 minutes.
- Pour chicken broth, lentils, and basil into the pot. Bring to a boil; reduce heat and simmer for 10 minutes. Stir in kale and pepper; return to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Stir chicken, corn, and tomato into the pot. Cover and let simmer until chicken is no longer pink in the center and juices run clear, about 10 minutes. Turn off heat and let rest, covered, for 15 minutes more.
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Per Serving: 197 calories; 4.5 21.2 17.7 35 1209 Full nutrition