LENTIL CHICKEN SOUP

It's winter and flu season, so here's a soup to warm you up (It's 80 in L.A.) or make you feel better.
The best part is that it's super easy, clean and filling.
Filled with vegetables, chicken, lentils, wild rice and lots of turmeric.
These measurements are pretty accurate but always salt and pepper to your liking.
Enjoy!

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Ingredients
2 boneless skinless organic chicken breasts, cut into bite sized pieces
3 large carrots, diced
4 cups chopped kale or collard greens
1/2 cup raw lentils
1/2 cup wild rice blend (this includes brown rice, wild rice and jasmine rice)
2 cloves garlic, finely chopped
3 celery stalks, rough chopped
1/2 yellow onion, rough chopped
4 oz organic tomato paste
10 cups water
2 tablespoons olive oil
2 tablespoons seasoned salt
1/2 teaspoon salt
1/2 teaspoon ground sage
3 tablespoons ground turmeric
1/2 tablespoon cumin
2 teaspoons black pepper
1 teaspoon dried basil
1 teaspoon herbs de provence (basil, marjoram, tarragon and lavender)

Directions

• In a large soup pot, add olive oil and bring to medium high heat.
• Add chopped chicken breast and cook until chicken is white, but not fully cooked.
• Next, add carrots, kale, lentils, wild rice blend, garlic, celery, onion, and tomato paste to the pot.
• Stir once or twice to mix vegetables and chicken.
• Then, add 10 cups water, seasoned salt, pepper, salt, sage, turmeric, cumin, dried basil and herbs de Provence and give it another stir.
• Cover pot on medium high heat and bring to a low boil for 1 hour and 20 minutes.
• Stir the soup two or three more times to make sure nothing is stuck on the bottom of the pot.
• Serve & salt and pepper to taste.

(I put cilantro and avocado on top)
Enjoy!