4 c Chicken stock
2 ts Ground cumin
1 ts Paprika
1 ts Ground coriander
2 ts Dried mint
8 Skinless chicken thighs or
-drumsticks
1 c Brown lentils
1 md Onion
2 Cloves garlic
1 bn English spinach
1 bn Chopped fresh coriander
2 tb Chopped parsley
1/4 c Lemon juice
Turn Crockpot onto high.
Add chicken stock, spices, chicken pieces and dried mint.
Wash lentils well under cold running water and add to soup.
Chop onion and place in microwave safe bowl with garlic and a little olive
oil. Cook on high for 3 minutes or until onion is soft, add this mixture to
the crockpot.
Cover the Crockpot and cook on high for 3 1/2 hours or on low for 8 hours.
When soup is cooked, add washed and chopped fresh spinach leaves and
chopped fresh herbs.
Stir in lemon juice and taste for salt.
Serve with toasted pita bread.
Yields
1 servings
