Step 1

Heat a large dutch oven to medium high heat.

Step 2

Add grape seed oil and onion. Saute for 2-3 minutes, until the onions are translucent.

Step 3

Next, add in garlic cloves, fresh ginger, carrots, celery and turmeric. Saute for 3 minutes, stirring the entire time.

Step 4

Then add in lentils, stir to mix everything together and place the raw chicken breast on top of the veggies. Pour chicken broth over top and add in fresh thyme, rosemary, salt and pepper to taste.

Step 5

Cover and bring to a boil. Simmer for 10-15 minutes, until chicken in no longer pink.

Step 6

Once chicken is cooked, remove from from the pot. Shred using a fork and add chicken back to the pot along with torn kale.

Step 7

Simmer soup for another 5 minutes. Remove stems of thyme and rosemary from the soup. Finish with juice from one lemon.

Step 8

Serve.