Bright lentil soup with green vegetables and chicken

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.