Curried Chicken Lentil and Rice Soup with Spinach

A quick and nutritious soup featuring tender chicken, lentils, rice, and fresh spinach, infused with aromatic spices.

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In a large pot, heat olive oil over medium heat. Add the chopped onions and minced garlic; sauté until the onion is translucent and fragrant.
Stir in the curry powder and ground cumin and cook for about a minute.
Add rinsed lentils, rice, and chicken broth to the pot. Bring to a boil, then reduce heat and let it simmer until the lentils and rice are tender—approximately 20 to 25 minutes.
Stir in the shredded chicken and fresh spinach. Cook until the spinach is wilted but still vibrant green.
Season with salt and pepper to taste. Serve hot with lemon wedges on the side.

For a creamier soup, consider using an immersion blender. You can customize by adding seasonal vegetables or adjusting spices.