Chicken Lentil Soup

Method

1. Dice the chicken into bite-sized pieces and slice the carrots into thin rounds, then set both aside for cooking.
2. In a medium pot over medium-high heat, sauté the onion and carrots for 3-4 minutes until the onion is softened and translucent.
3. Add the chicken pieces to the pot and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
4. Rinse the red lentils under cold water, then stir them into the pot along with enough water to cover all ingredients by about 5 cm.
5. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 15-16 minutes until the lentils are tender and the chicken is cooked through.
6. Remove the pot from heat, stir in the fresh lemon juice and dried mint, and allow the soup to rest for 2 minutes so the flavors meld together.
7. Ladle the soup into bowls, garnish with an extra pinch of dried mint, and serve hot.