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1. Add the garlic, onion and carrot to a soup pot with the olive oil and heat over medium heat.
2. Add the curry powder and sweat for 5 minutes, stirring often.
3. Season both sides of the chicken breasts with salt and pepper.
4. Make a well in the middle of the vegetables in the pot and add the chicken and thyme.
5. Brown the chicken on both sides and stir the vegetables around to continue even cooking.
6. Add the 4 cups of water and bring to a simmer, cooking until the chicken is cooked through.
7. Remove the chicken to a plate and add the lentils to the pot with the Swiss chard stems.
8. Shred the chicken and add it back to the pot.
9. Simmer for another 10 minutes, add the remaining Swiss chard and simmer 10 additional minutes.
10. Taste for seasonings and add salt and pepper as needed.
11. Serve with a squeeze of fresh lemon juice over the top.
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