Paleo Turkish Delight: Spiced Lentil Soup & Grilled Chicken with Harissa

Allergens

N/A

Ingredients

• 1 cup green lentils, rinsed and drained
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 6 cups chicken broth
• Salt and pepper to taste
• 1 tablespoon tomato paste
• 4 boneless, skinless chicken breasts
• 1/4 cup harissa sauce
• Fresh cilantro for garnish
• Lemon wedges for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Stir in garlic, cumin, paprika, coriander, and cinnamon, cooking for 1 minute to release the spices' aroma.
3. Add lentils, chicken broth, salt, pepper, and tomato paste, stirring well to combine. Bring to a boil, then lower heat and simmer until lentils are tender, about 20 25 minutes.
4. In a separate bowl, combine harissa sauce with chicken breasts, massaging the marinade into the meat. Set aside while the soup cooks.
5. Preheat grill to medium high heat. Grill chicken breasts for 6 7 minutes per side or until cooked through. Remove from grill and let rest for a few minutes before slicing.
6. Serve lentil soup hot, garnished with fresh cilantro, alongside grilled chicken and lemon wedges.

Chef’s Insight

The combination of spices in this dish adds depth without being overpowering, perfect for a Paleo meal.

Notes

For an extra touch, serve the soup with warm pita bread on the side.