1. In a large pot, heat some olive oil over medium heat. Add chopped onions, garlic, carrots, and celery. Cook until vegetables are softened.
2. Add diced chicken to the pot and cook until browned on all sides.
3. Pour in chicken broth and bring to a boil. Reduce heat and let simmer for about 20 minutes.
4. Stir in lentils, ketchup, and pepper. Let the soup simmer for another 15-20 minutes until lentils are tender.
5. Season with salt and pepper to taste.
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 250 | 20g | 30g | 8g |
| 1000 | 80g | 120g | 32g |
