Moroccan Chicken, Lentil and Spinach Soup

Serves 8
Preparation time 15 minutes
Cooking time 1 hour


Tick off the ingredients as you buy them

  • 1 cup Moro Primero 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
  • 2L Water
  • Sea salt, to taste
  • 125g Baby spinach leaves
  • 2 Tomatoes, finely diced

Heat ½ cup Moro Primero Extra Virgin Olive Oil 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. 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 some of the remaining olive oil.