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Ingredients
- 4 c. chicken stock
- 2 tsp grnd cumin
- 1 tsp paprika
- 1 tsp grnd coriander
- 2 tsp dry mint
- 8 x skinless chicken thighs or possibly drumsticks
- 1 c. brown lentils
- 1 med onion
- 2 x cloves garlic
- 1 bn English spinach
- 1 bn minced fresh coriander
- 2 Tbsp. minced parsley
- 1/4 c. lemon juice
Directions
- Turn Crockpot onto high.
- Add in chicken stock, spices, chicken pcs and dry mint.
- Wash lentils well under cool running water and add in to soup.
- Chop onion and place in microwave safe bowl with garlic and a little extra virgin olive oil. Cook on high for 3 min or possibly till onion is soft, add in this mix to the crockpot.
- Cover the Crockpot and cook on high for 3 1/2 hrs or possibly on low for 8 hrs.
- When soup is cooked, add in washed and minced fresh spinach leaves and minced fresh herbs.
- Stir in lemon juice and taste for salt.
- Serve with toasted pita bread.
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