29/08/2014

Moroccan Chicken, Lentil and Spinach Soup with Coriander Oil

This is so much more than a soup - it's a tasty and nourishing meal. Slowly cooking the chicken in the soup flavours the stock, and the touch of Moroccan spice makes it deeply soul-warming.

Serves:

8 Prep Time: 15 minutes

Cooking Time: 1 hour

Download Recipe PDF

Ingredients

1 1/2 cups extra virgin olive oil
1 leek or large onion, sliced
3 stalks celery, diced
2-3 tablespoons ras el hanout (Moroccan spice mix)
1kg skinless chicken thighs
375g French-style green lentils, rinsed
2 litres water
sea salt, to taste
125g baby spinach leaves
2 tomatoes, finely diced
natural yoghurt, for serving
1 bunch coriander, chopped

Method

Heat ½ cup oil in a large pot and sauté leek and celery over medium heat for 5 minutes until softened. Stir in ras el hanout and sauté until aromatic. Add chicken, lentils and water and bring to the boil. Season to taste. Simmer covered for 45 minutes until chicken is tender.
Remove chicken from soup and shred, discarding the bones. Return shredded chicken to soup, add spinach leaves, and simmer until spinach has wilted. Season to taste.
Serve in bowls topped with chopped tomato, a dollop of yoghurt and drizzle of Coriander Oil.
For the Coriander Oil, reserve some coriander leaves for garnish. Blend remaining chopped coriander and stalks with 1 cup olive oil using a handheld blender and season with salt.
VARIATION For a vegan-friendly version, use 500g sliced mushrooms in place of chicken and sauté when adding the spices. Simmer for 30 minutes only.

Tips

TIPS French-style green lentils, known as puy lentils, are prized for their chewy texture and nutty flavour.
STYLING Swirl the corainder oil on top of the soup after you have topped it with tomato.
DRINK MATCH Pinot grigio, grenache or crisp lager.

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