Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Moroccan Chicken Lentil Soup with Preserved Lemon and Saffron Broth

Moroccan Chicken Lentil Soup with Spinach, and Preserved Lemon

  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 cups 1x
  • Category: Soup, chicken,
  • Method: Stovetop
  • Cuisine: moroccan
  • Diet: Gluten Free

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 Scale
  • 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
  • 34 oz fresh spinach
  • 1/4 cup flat-leaf parsley

Instructions

  1. In a medium soup pot, sauté the onion and ginger in olive oil over medium heat, until soft and lightly caramelized, about 5 minutes.
  2. Add cumin, cinnamon, turmeric, paprika, and cayenne, saute another minute.
  3. Add chicken stock, lentils, salt, saffron, dried apricots, and chicken thighs.
  4. Bring to a simmer and cover with lid vented for 30 minutes.
  5. Carefully remove chicken and shred, pulling apart with 2 forks.  Return chicken to the soup pot.
  6. 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

Keywords: chicken lentil soup, moroccan chicken soup, moroccan lentil soup, moroccan chicken lentil soup recipe, chicken soup recipes, broth based soup recipe