Eileen's Chicken Lentil Spinach Roasted Carrot Soup

Make a rich chicken stock by putting approximately 5 pounds of chicken backs in a large pot of water with onion, celery and carrots.

Simmer for at least two hours.

Strain and put in the refrigerator overnight – skim off the fat which will harden in the refrigerator.

Heat the defatted and strained chicken broth till it simmers.

Add one whole organic free range chicken, de-skinned and cut up into 8 or 10 pieces with most fat removed – cook for about ½ hour

Add lentils (about 1 ½ cups) and cook until lentils break up into soup.

While the chicken and lentils are cooking:

Pre-heat oven to 450 degrees:

Put several (10 or so) carrots and a large onion and one jalapeño (seeds removed) on a cookie sheet with a little olive oil and roast till brown. Chop into large chunks and add to soup.

Add many handfuls of chopped spinach.

Season with salt, pepper, turmeric and cumin to taste.

Simmer until all the flavors merge and the spinach is soft.

YUM!!