Riki shows us a delicious, unique soup that utilises the middle-eastern superfood, lentils, and how to serve it with incredible Zaatar Croutons.

RECIPE

Moroccan Chicken Lentil Soup with Spinach, Preserved Lemon and zaatar croutons

INGREDIENTS

· 3 tablespoon canola oil

· 2 small onions, chopped.

· 2 teaspoons fresh ginger, grated.

· 2 Tbls Riki’s Ras el hanut

· 4 cups chicken stock or chicken broth

· 1/2 cup dry French lentils

· ½ cup dry red peas

· ½ cup yellow dry peas

· 1 cup brown lentils

· 1 tin drained chickpeas

· 1 teaspoon salt

· 1/2gr saffron

· 1/4 cup dried apricots, chopped in small pieces.

· 4 boneless, skinless chicken thighs,

· 1 1/2 tablespoons preserved lemon, minced.

· 1 teaspoon honey

· 1 bag fresh spinach

· 1/4 cup flat-leaf parsley

Method:

1. In a medium soup pot, sauté the onion and ginger in oil over medium heat, until soft and lightly caramelized, about 5 minutes.

2. Add Ras EL Hanout , sauté another minute.

3. Add chicken stock, lentils, yellow and red peas, chickpeas, 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

7. Garnish with pieces old bread tossed in olive oil and zaatar and toasted in oven and serve!

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