1 tablespoon avocado oil
1 onion, chopped
4 garlic cloves, chopped
1 cup brown lentils
4 cups vegetable broth or bone broth
1 tablespoon thyme
1 large bunch Swiss chard, chopped
Juice of 1 lemon
Sea salt and black pepper to taste
½ roasted chicken, chopped (cook in advance)
Melt oil in a large pot or Instant Pot (on saute mode). When the oil is melted, add the onion and garlic. Let it brown for about 3 minutes. Add the lentils, broth and thyme. Cover and cook for about 25 minutes until the lentils are tender (about 7 minutes in the Instant Pot).
Add Swiss chard and let the greens wilt into the soup. Add the juice of one lemon, sea salt, black pepper and chopped up roasted chicken. Stir well and serve.
Sanctuary Functional Medicine, under the direction of Dr Eric Potter, IFMCP MD, provides functional medicine services to Nashville, Middle Tennessee and beyond. We frequently treat patients from Kentucky, Alabama, Mississippi, Georgia, Ohio, Indiana, and more... offering the hope of healthier more abundant lives to those with chronic illness.