Bright lentil soup with green vegetables and chicken

Name: bright lentil soup with green vegetables and chicken
Total time: 40 min
Yield: 4
Ingredients: 2 chicken leg; 1 laurel leaf; 1.5 liter chicken bouillon; 1 leeks; 1 stump celery; 1 teaspoon cumin powder (djinten); 1 Broccoli; 1 zucchini; 300 gram Spinach; 800 gram lentils; 1 lime; 2 spring / forest onion

Ingredients

2 chicken leg
1 laurel leaf
1.5 liter chicken bouillon
1 leeks
1 stump celery
1 teaspoon cumin powder (djinten)

1 Broccoli
1 zucchini
300 gram Spinach
800 gram lentils
1 lime
2 spring / forest onion

Directions

Spoon the chicken, bay leaf, stock, leek, celery and cumin in a soup pan. Bring to a boil for about 20 minutes at a low setting.
Remove the chicken legs from the pan, remove the skin and pull the meat apart with 2 forks.
Add the broccoli and zucchini to the soup and cook until tender in about 5 minutes. Add the spinach and lentils and warm briefly. Season with salt, pepper and a little lime juice.
Add the spring onion and chicken meat to the soup and serve immediately. Tasty with baguette.