Winter is upon us; this nourishing dish is simple to prepare and tasty.

INGREDIENTS

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 medium carrot, chopped
• 5 cloves garlic, minced
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 2 tablespoons smoked paprika
• 1 cup red lentils (rinse with cold water to remove any debris)
• 3 tablespoons tomato paste
• 4 cups chicken broth
• 2 cups chicken breasts cooked and shredded
• 1/2 teaspoon salt or to taste
• 1 teaspoon pepper or to taste

Garnish

• 1 tablespoon parsley, chopped
• 3 green onions, chopped

INSTRUCTIONS

1. Heat the olive oil in a Dutch Oven or soup pot. Add the chopped onion, carrot, and garlic. Cook for about 5 minutes until the onion is soft and translucent.
2. Add the spices turmeric, cumin, and smoked paprika, and stir. Next add the lentils, tomato paste and stir in the chicken broth until the tomato paste dissolves.
3. Add the shredded chicken, bring to a boil, then turn down the heat and simmer for 25 to 30 minutes, or until lentils are cooked through. Stir occasionally.
4. Taste for seasoning and adjust with salt and pepper as needed. Garnish with parsley and green onions. Serve.