| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
Jude2 |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Chicken stock |
| 2 |
t |
Ground cumin |
| 1 |
t |
Paprika |
| 1 |
t |
Ground coriander |
| 2 |
t |
Dried mint |
| 8 |
|
Skinless chicken thighs or |
|
|
drumsticks |
| 1 |
c |
Brown lentils |
| 1 |
|
Onion |
| 2 |
|
Cloves garlic |
| 1 |
|
English spinach |
| 1 |
|
Chopped fresh coriander |
| 2 |
T |
Chopped parsley |
| 1/4 |
c |
Lemon juice |
INSTRUCTIONS
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.
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