Lentil soup with chicken
A very tasty, light soup for lunch!!! Soup is a must for everyday eating. Usually it's made with various grains or pasta, but here's my suggestion: make it with lentils.
Cooking method
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Step 1:
Gather the ingredients for the soup. You can use any part of the chicken; I decided to make this with chicken thighs. When you use bone-in meat, the broth comes out richer and more satisfying. Peel the onion, carrot, and potatoes and rinse them clean under running water.
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Step 2:
Cover the chicken with cold water and set it over the heat. Why cold? That way the chicken heats up along with the water, gradually giving all its goodness and richness to the broth. Cook the chicken at a low boil for about 30 minutes. Foam will form as it comes to a boil — skim it off the surface. Then lift the chicken out of the broth, let it cool a little, and pull the meat off the bones. Strain the broth and return the meat to it.
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Step 3:
Bring the broth with the meat back to a boil. Cut the potatoes into small pieces and add them to the broth. Cook everything together for 10 minutes.
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Step 4:
Meanwhile, grate the carrot and finely chop the onion. Sauté the chopped vegetables in a hot skillet with a little vegetable oil — it'll take 3–4 minutes. Stir now and then so they don't burn.
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Step 5:
Add the sautéed vegetables to the soup. Then stir in the lentils and cook the soup until the lentils are done, about 10 more minutes. Add a little salt and spices to taste. I use lentils that don't need pre-soaking. Go by the cooking time on the package — mine happen to take just 10 minutes. If you like a thicker soup, add a little more lentils. I make my soups on the thinner side.
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Step 6:
The soup is ready! Let it rest, covered, for another 10–15 minutes so the flavors meld. Add some fresh herbs if you like. Ladle the soup into bowls and serve! Enjoy!
- Lentils are often used for weight loss. They're very good for you, filling, and slow to digest.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Category II chicken - 159 kcal/100g
- Chicken, skinless meat - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dried uncooked lentils - 340 kcal/100g
- Dried cooked lentils - 106 kcal/100g
- Lentils - 340 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Dried spices - 240 kcal/100g
