Olive Oil	tbsp
Boneless Chicken Breast	g
Yellow Onion
Garlic Clove
Sweet Smoked Paprika Powder	tsp
Ground Cumin	tsp
Kosher Salt	tsp
Cayenne Pepper	tsp
Brown Lentils	g
Chickpeas	g
Chicken Broth	ml
Lemon Juice	tbsp
Kale	g
Coconut Milk	ml
Mushrooms	g
Sprigs of Fresh Thyme
Pomegranate Seeds	tbsp

1. Rinse the chicken breasts under cold water, pat dry and cut into 2×2 cm cubes and set aside. Peel and finely chop the onion and garlic cloves. Wash the mushrooms, pat dry and quarter them. Rinse the lentils and chickpeas under cold water and drain them on a sieve. Wash the thyme and shake dry.
2. Heat the olive oil in a large Dutch oven over medium high heat and cook the onion for about 5-8 minutes, until soft and translucent. Add the chicken, garlic, paprika, cumin, salt and pepper and cook another 2 minutes.
3. Stir in the lentils, mushrooms, and chickpeas, stir well and cook for additional 2-3 minutes.
4. Fill up with broth and lemon juice. Add the thyme and cover with a lid. Simmer over medium heat for about 20 minutes until the lentils are cooked through.
5. In the meantime, wash the kale, shake dry, tear the leaves from the stem into bite-sized pieces. Remove the pomegranate seeds out of the shell.
6. Remove about 2 tablespoons of chickpeas from the soup and puree it in a blender, then stir them back into the soup along with the kale and coconut milk. Cook until the kale is wilted, about 3-5 minutes. Season with salt and pepper.
7. Serve the soup with pomegranate seeds.

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