Moroccan chicken and lentil soup recipe

15 mins to prepare and 30-35 mins to cook


  • 1 tbsp olive oil

  • 1 onion, roughly chopped

  • 2 garlic cloves, sliced

  • 1 tsp cinnamon

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 2 tbsp tomato puree

  • 900ml (1 1/2pt) hot vegetable stock

  • 2 carrots, diced

  • 1 x 400g tinned chopped tomatoes

  • 1 x 390g tinned green lentils, drained

  • 100g (3 1/2oz) dried apricots, roughly chopped

  • 1 courgette, diced

  • 1 lemon, zested and juiced

  • 1 x 245g pack boneless chicken breast, skin removed and shredded

  • small handful fresh mint, roughly chopped

  • Warm yourself up with this colourful chicken soup that’s brimming with vibrant Moroccan flavours. This wholesome dish is packed full of gorgeous vegetables, dried fruit, lentils and moist chicken, and is a definite crowd-pleaser.

    Heat the oil in a large pan over medium heat. Add the onion and garlic and cook for 3-4 minutes, until softened. Stir in the cinnamon, cumin, coriander and tomato pure and cook for a further 2-3 minutes.

    Add the stock and carrots, and then simmer for 6-7 minutes, or until the carrot is just tender.

    Stir in the chopped tomatoes, apricots and lentils and simmer for a further 12-15 minutes, before adding the courgette and chicken. Cook for 5 minutes, or until the courgette is tender, then stir in the lemon juice; season to taste. To serve, spoon into bowls and top with the lemon zest and a little fresh mint.


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