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Green lentil soup with chicken

Green lentil soup with chicken

A wonderful choice for a hearty, wholesome lunch! Green lentils are a remarkable legume, full of vitamins and good-for-you nutrients. The soup they make is rich and full of flavor — a hit with grown-ups and kids alike!

Pearl

Recipe author

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Composition / ingredients

Servings:

Chicken

300

Lentils (green)

Water

1.5

Potatoes

350

Carrots

Onion

Bell pepper

Tomatoes

100

Garlic

Bay leaf

Vegetable oil

Salt

Fresh herbs

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 3 g

Fats 36 % 4 g

Carbohydrates 36 % 4 g

70 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

First, gather everything you'll need for the green lentil soup: chicken, potatoes, green lentils, onion, carrot, bell pepper, tomato, garlic, bay leaf, and fresh herbs.
Step 2:

Rinse the chicken (or whatever parts you're using) well. You can make the broth from legs, wings, backs, or a soup pack. Put the chicken in a pot, cover with water, and set over high heat. Once it boils, skim off the foam, salt the water, lower the heat to medium, and cook for 40-50 minutes.
Step 3:

Meanwhile, prep everything else. Peel the potatoes, onion, carrot, and garlic, and remove the stem and seeds from the pepper. Wash the vegetables and cover the lentils with cold water.
Step 4:

When the meat is cooked, lift it out of the broth and return the pot to high heat. Once the chicken has cooled a little, pull it into small pieces.
Step 5:

Cut the potatoes into medium cubes and add them to the broth.
Step 6:

Then add the green lentils. Once it returns to a boil, turn the heat to its lowest and cook the soup, covered, for at least forty minutes.
Step 7:

Cut the carrot into thin batons, chop the onion fairly small, and slice the bell pepper into strips.
Step 8:

Add the cut vegetables to vegetable oil heated in a skillet and saute them for a while, stirring now and then. Brown them as much as you like.
Step 9:

Wash the tomato and cut it into small cubes. You can peel it first if you like.
Step 10:

When the lentils are done and the potatoes break apart easily under light pressure, turn up the heat. Add the saute, bay leaf, and tomato to the soup and let it bubble for five minutes.
Step 11:

Add finely chopped herbs and minced garlic (or press it through a garlic press). Dill and parsley work well. Let the soup simmer about a minute, turn off the heat, cover, and let it rest a while.
Step 12:

Ladle the soup into bowls, add a portion of the chicken to each if you like, and sprinkle with allspice or ground black pepper.

Green lentils don't need to be soaked beforehand, which definitely makes things easier — just rinsing them a couple of times is plenty. My family and I loved the soup with sour cream and allspice. On the second day it was even more delicious! Enjoy!