Cooking directions

1. Sauté the Vegetables:

   Heat olive oil in a large soup pot over medium heat.
   Add onion, carrots, and celery; sauté for 5–7 minutes until softened.
   Stir in minced garlic and cook for 1 minute.

2. Cook the Chicken:
   Season Sadia Easy & Juicy Chicken Breast Fillets with salt and pepper.
   Push vegetables to the side and add chicken to the pot. Brown each side for 4–5 minutes for a golden sear.
   Remove the chicken and set aside. Once cool, shred or chop into bite-sized pieces.

3. Simmer the Soup:
   Add lentils, chicken broth, cumin, turmeric, cinnamon, bay leaf, salt, and pepper to the pot.
   Stir in diced tomatoes and bring the soup to a boil.
   Reduce heat to low and let it simmer uncovered for 30 minutes, or until lentils are tender.

4. Add the Chicken Back:
   Return the shredded or chopped chicken to the pot.
   Simmer for 5–10 minutes to heat through and meld the flavors

5. Final Touches:
   Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice for brightness.
   Remove the bay leaf before serving.

6. Serve:
   Ladle the soup into bowls, garnish with fresh parsley, and serve warm with crusty bread.