Iranian-style green lentil, chicken and herb soup

Preheat the oven to 200?C, gas mark 6. Heat 2 tbsp oil in a large, heavy-based pan. Add the onion with a pinch of salt; soften over a low heat for 10 minutes. Add the garlic, chickpeas, beans, lentils and turmeric; cook for about 2 minutes, stirring, until fragrant. Add 500ml water, bring to the boil then cover the pan and simmer over a low heat for 40 minutes, stirring occasionally. Add a little extra water if it starts sticking.

Meanwhile, season the chicken and put it in a roasting tin. Drizzle with the remaining 1 tbsp oil; roast for 25-30 minutes, until cooked through, no pink meat remains and the juices run clear. Once the lentils are tender, add the stock, rice and 400ml water. Bring to the boil, cover and simmer for 11-12 minutes, until the rice is cooked.

To make crispy onions for the topping, put the flour and sea salt on a plate and toss the sliced onion in it. Heat the oil in a frying pan until it begins to sizzle, then add the sliced onion. Fry over a medium heat for 10 minutes until the onion is golden brown and crispy. Set aside on kitchen paper to drain, then sprinkle with a little more sea salt.

When the chicken is cooked and cool enough to handle, remove the skin and shred the meat, discarding the bones. Add to the soup with the spinach and fresh herbs; cook gently, uncovered, for 4-5 minutes until the greens are wilted and becoming darker. Take off the heat, stir in the lemon juice and season. To serve, divide the soup between 6 bowls, top with the Greek yogurt and sprinkle over the crispy onions and a pinch of dried mint.