Moroccan Chicken, Lentil and Spinach Soup with Coriander Oil
This Moroccan inspired soup will warm anyone’s heart!
|Preparation Time:||15 minutes|
|Cooking time:||1 hour|
- 1 1/2 cups extra virgin olive oil
- 1 leek or large onion, sliced
- 3 stalks celery, diced
- 2-3 tablespoons Moroccan seasoning
- 1 kg skinless chicken thighs
- 375g French-style green lentils, rinsed
- 2 litres water
- sea salt, to taste
- 1 bunch coriander, chopped
- 125g baby spinach leaves
- 2 tomatoes, finely diced
Heat ½ cup pil in a large pot and sauté leek and celery over medium heat for 5 minutes until softened. Stir in Moroccan seasoning 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. Blend coriander with remaining olive oil and season with salt. Remove chicken from soup and shred, discarding the bones. Return shredded chicken and spinach leaves to soup and simmer until spinach has wilted. Season to taste. Serve in bowls, sprinkled with chopped tomatoes and drizzled with Coriander Oil.