Creamy Coconut Chicken Soup with Spinach and Lentils

INGREDIENTS

boneless, skinless chicken breasts

5 cups

chicken stock, unsalted or low sodium preferred, divided

sprig of fresh thyme or rosemary (optional)

1 tsp

fresh ground black pepper

1/4 tsp

salt

2 tbsp

Canola oil

large Spanish or white onion

garlic cloves, minced

1-inch piece of fresh ginger, peeled and grated

1 tsp

crushed red pepper

1 1/2 tsp

ground cumin

1 1/2 tbsp

garam masala

1 1/2 tsp

ground coriander

1 tsp

chili powder

2 tsp

ground turmeric

1 14 ounce can

coconut milk

1 cup

passata (Italian sieved tomatoes)

1 cup

red lentils, sorted and rinsed

juice of ½ fresh lemon

6 oz

baby spinach leaves

sea salt and fresh ground black pepper

fresh chopped parsley or cilantro for garnish

1 handful

chopped cashews, peanuts or almonds if desired