Nourishing Chicken and Lentil Soup

Steps

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1. 1
   Heat olive oil in a large soup pot and add the cut chicken pieces. Over medium heat, seal the chicken by stirring frequently for about 5 to 8 minutes until no longer pink. The goal is to seal the pieces rather than deeply brown them.
   ▶ ≈0:14
2. 2
   Add diced onion, scotch bonnet pepper if using, garlic, celery, thyme with stems, scallion, Caribbean green seasoning, and grated ginger. Stir to combine and allow the vegetables to sweat for about 3 to 4 minutes.
   ▶ ≈1:45
3. 3
   Stir in the washed green lentils, diced sweet potato, carrots, and pumpkin. Add the canned stewed tomato and Caribbean browning, mixing well to combine all ingredients.
   ▶ ≈3:47
4. 4
   Add the combination of chicken stock and water, adjusting the amount for your preferred broth consistency. Stir in the coconut cream or coconut milk.
   ▶ ≈5:10
5. 5
   Bring to a boil and maintain a rolling boil for approximately 45 minutes until the pumpkin becomes tender and begins to break apart, adding nice texture and sweetness to the soup.
   ▶ ≈6:15
6. 6
   Stir in the washed baby spinach, gently tucking it into the soup. Let it cook for about 1 to 2 minutes, then taste and adjust the salt to your preference.
   ▶ ≈7:28