Description
A richly spiced Moroccan-inspired soup, full of flavor, nutrients and soul-warming color. Saffron, dried apricots and preserved lemon give this brothy Chicken Lentil Soup its depth. Easy to throw together, perfect for weeknight dinners.
Ingredients
Units
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 teaspoons fresh ginger, grated
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 4 cups chicken stock or chicken broth
- 1/2 cup dry brown lentils
- 1 teaspoon salt
- 1/2 teaspoon saffron
- 1/4 cup dried apricots, chopped in small pieces
- 4 boneless, skinless chicken thighs, (close to 1 pound)
- 1 1/2 tablespoons preserved lemon, minced
- 1 teaspoon honey
- 3–4 oz fresh spinach
- 1/4 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, saute 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
Serve with crusty bread or fresh pita bread.
Soup will keep 4-5 days in the fridge.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 412
- Sugar: 7.7 g
- Sodium: 1088.9 mg
- Fat: 13.2 g
- Saturated Fat: 3 g
- Carbohydrates: 30.5 g
- Fiber: 4.1 g
- Protein: 42.6 g
- Cholesterol: 147.3 mg