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Ingredients
US|METRIC
4 SERVINGS
- 1 cooked chicken
- 1 chicken (approx. 3-4 quarts)
- 2 cups red lentils
- 2 Tbsp. lemon juice
- 1/2 onion (chopped)
- 3 stalks celery (chopped)
- 2 large carrots (chopped)
- 3 cloves garlic (chopped fine)
- cilantro (to taste)
- 2 Tbsp. extra virgin olive oil
- basil (to taste, I made an ice cube tray with fresh basil and olive oil during the summer and I used 1 cube.)
- 2 tsp. sea salt (unrefined)
- 1 Tbsp. kelp (Braggs Organic Sea, Delight)
- 2 red potatoes (medium, chopped small)
- 2 qt. bone broth (chicken, for the quinoa)
- 2 cups quinoa
- 2 Tbsp. lemon juice
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