Moroccan Chicken Lentil Soup with Spinach, and Preserved Lemon
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(47)
Ingredients
6 servings
- 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
- 1/2 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 1/2 tablespoons preserved lemon, minced
- 1 teaspoon honey
- 3-4 oz fresh spinach
- ¼ cup flat-leaf parsley
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Preparation
Step 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.
Step 2
Add cumin, cinnamon, turmeric, paprika, and cayenne, saute another minute.
Step 3
Add chicken stock, lentils, salt, saffron, dried apricots, and chicken thighs.
Step 4
Bring to a simmer and cover with lid vented for 30 minutes.
Step 5
Carefully remove chicken and shred, pulling apart with 2 forks. Return chicken to the soup pot.
Step 6
Add the preserved lemon, honey, fresh spinach, and parsley, and serve!
Step 7
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