Hearty chicken and lentils simmered with vegetables and warm spices in a single pot for a nourishing, comforting meal.

3 tablespoons butter or olive oil

1 1/2 pounds boneless, skinless chicken breasts

Salt, to taste

3 medium carrots, diced

1 to 2 celery stalks, diced

1 large yellow onion, diced

1/2 medium butternut squash, peeled, seeded, and cubed

6 cloves garlic, minced

1 tablespoon ground cumin

2 teaspoons smoked paprika

1 teaspoon ground turmeric

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper (optional)

2 dried bay leaves

28 ounces crushed fire-roasted tomatoes

1 1/4 cups brown or green lentils, rinsed

6 cups chicken broth

2 cups chopped kale or spinach

Juice of 2 lemons

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1. Heat fat in a large pot and brown seasoned chicken on both sides. Remove and set aside.

2. Add carrots, celery, onion, and squash. Cook until softened.

3. Stir in garlic and spices until fragrant.

4. Add bay leaves, tomatoes, lentils, and broth. Return chicken and simmer until lentils are tender.

5. Remove chicken, shred, and return to pot. Blend part of soup if desired.

6. Add greens and lemon juice, adjust seasoning, and serve.

Blend a portion of the soup for a thicker texture. Store leftovers refrigerated up to four days or freeze for later.