Rinse and drain the lentils under cold water. Set them aside.

Season the chicken thighs generously with salt and pepper on both sides.

Heat the avocado oil in a large pot over medium heat. Once the oil is shimmering but not smoking, add the chicken thighs. Sear for 4-5 minutes on one side, then flip and cook for another 4-5 minutes until both sides are golden brown.

Remove the chicken from the pot and set it aside on a plate. (Don’t worry if it’s not fully cooked yet—it’ll finish cooking in the soup.)

Return the pot to medium heat and add the diced onion, carrot slices, and celery. Sauté for about 3 minutes, stirring frequently, until the vegetables begin to soften.

Add the minced garlic, tomato paste, oregano, and black pepper. Stir constantly for 2 minutes to toast the spices and create a rich base for the soup.

Pour the water into the pot. Add the rinsed lentils and the browned chicken thighs, along with any juices from the plate. Stir everything together.

Bring the soup to a boil over high heat, add bouillon, then reduce the heat to medium. Cover the pot and let it simmer for 10-15 minutes, stirring occasionally.

Check the lentils for doneness (If using any other kind of lentil other than red, they will need longer to cook, red lentils cook quicker). If they’re still firm, continue simmering for another 5-10 minutes, stirring more frequently as the soup thickens.

Remove the chicken from the pot and shred it into bite-sized pieces using two forks.

Add the spinach (or your greens of choice) to the soup. Stir until the greens are wilted and fully incorporated.

Return the shredded chicken to the pot and stir to combine. Cook for an additional 2-3 minutes to ensure everything is heated through and the lentils are perfectly tender.

Taste and adjust the seasoning with more salt if needed. I like to add a good amount of fresh cracked pepper at this point.

Ladle the soup into bowls and serve warm. Pair it with crusty bread, a side of rice, or simply enjoy it on its own for a comforting meal.