Moroccan Chicken, Lentil and Spinach Soup - Moro Olive Oil

Ingredients

• Lunch , Dinner
• 1 cup Moro Primero Extra Virgin Olive Oil
• 1 Leek or large onion, sliced
• 3 Stalks celery, diced
• 2-3 tablespoons Moroccan seasoning
• 1 kg Skinless chicken thighs
• 375g French-style green lentils, rinsed
• 2L Water
• Sea salt, to taste
• 125g Baby spinach leaves
• 2 Tomatoes, finely diced
• 01 Heat ½ cup Moro Primero Extra Virgin Olive Oil in a large pot and sauté leek and celery over medium heat for 5 minutes until softened.
• 02 Stir in Moroccan seasoning and sauté until aromatic.
• 03 Add chicken, lentils and water and bring to the boil. Season to taste.
• 04 Simmer covered for 45 minutes until chicken is tender.
• 05 Remove chicken from soup and shred, discarding the bones.
• 06 Return shredded chicken and spinach leaves to soup and simmer until spinach has wilted.
• 07 Season to taste. Serve in bowls, sprinkled with chopped tomatoes and drizzled with some of the remaining olive oil.