Description
A hearty chicken and lentil soup that is flavorful and nutritious.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 teaspoons fresh ginger, grated
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon ground turmeric
- ½ teaspoon paprika
- ¼ teaspoon cayenne
- 4 cups chicken stock or chicken broth
- ½ cup dry brown lentils
- 1 teaspoon salt
- ½ teaspoon saffron
- ¼ cup dried apricots, chopped in small pieces
- 4 boneless, skinless chicken thighs, (close to 1 pound)
- 1 ½ tablespoons preserved lemon, minced
- 1 teaspoon honey
- 3–4 oz fresh spinach
- ¼ cup flat-leaf parsley
Instructions
- In a medium soup pot, sauté the onion and ginger in olive oil over medium heat, until soft and lightly caramelized, about 5 minutes.
- Add cumin, cinnamon, turmeric, paprika, and cayenne, sauté another minute.
- Add chicken stock, lentils, salt, saffron, dried apricots, and chicken thighs.
- Bring to a simmer and cover with lid vented for 30 minutes.
- Carefully remove chicken and shred, pulling apart with 2 forks. Return chicken to the soup pot.
- Add the preserved lemon, honey, fresh spinach, and parsley, and serve.
Notes
- For added flavor, use homemade chicken broth if possible.
- This soup can be stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: soup
- Method: simmer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 90mg