It’ll have even four-day-old poultry tasting as moist and succulent as the day you cooked it up.
Ingredients
1 cup packed baby spinach
1 tbsp olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 medium turnip, chopped
1 (15 oz) can brown lentils, drained
6 oz leftover skinless chicken, shredded
6 cups (48 fluid oz) low-sodium chicken stock
1 tbsp mirin (Japanese sweet rice wine found in the Asian-foods
2 bay leaves
1/8 tsp cayenne
Directions
Stack spinach leaves, roll, then slice into ribbons.
Heat oil in a large pot over medium heat. When simmering, add onion, carrot, celery, and turnip. Cook until onion is translucent, about 4 minutes. Add lentils, chicken, stock, mirin, and bay leaves; stir to combine. Turn heat up to high and bring to a boil, then reduce heat, cover, and simmer until lentils are tender, about 20 minutes.
Remove bay leaves. Stir in cayenne and spinach. Ladle into bowls.
