Paprika Chicken over Lentil Soffritto

This dish is healthy, nourishing and comforting. Perfect for a cold January evening.

INGREDIENTS
2 stalks celery chopped
2 carrots diced
1/2 onion diced
1 cup arugula
1/2 cup fresh parsley leaves
2 cups split lentils
1 lemon
32oz box of vegetable broth
Olive oil
1 package chicken breast tenders
Paprika
Salt & Pepper

Place 1 tablespoon olive oil, 1/2 cup vegetable broth, diced carrots, onion and celery in a soup pot and stew over medium heat until soft. Then add 2 cups lentils, salt and pepper to taste and approximately 4 cups vegetable broth. Cook until all liquid is absorbed and lentils are soft but not mushy. Keep an eye as its cooking and add more broth if necessary. When finished, turn off heat and cover.

In a frying pan add 1 tablespoon olive oil, 1/4 cup vegetable broth, and juice from 1/2 of a lemon. Place chicken tenders in the pan and dust with paprika, salt and pepper to taste. Cover the pan and cook over medium heat, adding more vegetable broth or lemon if it starts to dry out. Cooking chicken tenders should only take about 10 minutes.

While the chicken cooks toss about 1 cup of arugula with 1/2 cup parsley, olive oil, juice from 1/4 lemon, salt and pepper.

To plate, spread a bed of lentils onto your dish and top each with 1/2 of the chicken tenders, stacking like Jenga. Drizzle any remaining sauce from the chicken over each plate. Top with arugula salad and serve.