Moroccan Lentil Chicken Soup

It's a little stereotypical to name a dish 'Moroccan ...' just because it contains some cumin and cinnamon - like my Moroccan Mushrooms and Chickpeas recipe - just like it's stereotypical to call a dish 'Mexican...' because it contains some black beans and sweetcorn.

Nevertheless, this soup is hearty and perfect for cold, rainy days. It's a nice balance of all nutrients as it includes vegetables, protein (chicken), carbs and fibre (lentils). Plus it's low fat and low sugar.

Moroccan Lentil Chicken Soup
Makes 4
Click HERE for a printable recipe card.

Ingredients:
- 140g / 5oz lentils
- 110g / 4oz onion, chopped
- 85g / 3oz / 2 stalks celery, chopped
- 125g / 4.5oz / 2 carrots, chopped
- 1tsp cumin
- 1tsp cinnamon
- ground black pepper
- 480ml / 16floz chicken broth, reduced sodium
- 480ml / 16floz water
- 110g / 4oz courgette, chopped
- 110g / 4oz chicken breast, cooked

Method:
Cook lentils until tender (about 20-30mins), drain and then set aside.
In a pan sprayed with cooking spray, cook the onion, celery and carrots for 3 minutes. Add the spices, black pepper and cook for another 2 minutes.

Add 1 cup (240ml) broth, 1 cup (240ml) water and bring to the boil, then simmer for 5 minutes. Add the remaining broth, water, lentils, courgette and cooked chicken to the pan. Boil then reduce heat to low, cover and simmer for 15 minutes.

ENJOY!
Click HERE for a printable recipe card.

Nutritional Information: