Moroccan Chicken, Lentil and Barley Soup

The flavours in this soup are exotic and warm.  A simple recipe that you can adjust to your taste (as most soups are).  This is from Food and Drink Winter 2017.

Ingredients

2 tbsps olive oil

4 skinless, boneless chicken thighs , about 1 lb in total

salt and pepper ot taste

2 carrots, finely chopped

1 onion, finely chopped

1/2 cup chopped fresh cilantro

3 tbsps, diced garlic in oil

1 tbsps finely grated ginger

1 tbsp cumin seed

1 tsp turmeric

1 tsp paprika

1 tsp cinnamon

1 1/2 cups dried red lentils, rinsed and picked over

1 can diced tomatoes

8 cups chicken stock

1/4 cup pearl barley

2 tbsp lemon juice

Directions

Grab a large pot, add oil and heat over medium  heat.  Season the chicken with salt and pepper and add to pot.  Cook chicken until golden, turning occasionally, for about 8 minutes. Set aside on a plate.

Add remaining oil. Add carrots, onion, parsley, coriander and salt. Cook over medium heat until veggies are tender (about 5 minutes.)  Add garlic, ginger, cumin, turmeric, paprika and cinnamon.  Return chicken  and any juices to pot. Stir.  Add in the lentils, tomatoes, stock and barley. Bring to  boil, then cover and gently simmer until lentils and barley are tender, about 40 minutes. Remove chicken.  Shred the chicken and return to the pot.  Add lemon juice, season with salt and pepper to taste.

Ladle into bowls and top with a dollop of yogourt and chopped fresh cilantro. Savour the flavours and Enjoy!