Recipe for a simple and delicious lentil soup

April 11, 2014 Maria Home page » First courses, soups Views: 58421

Hello, dear friends! Having shelved all the recipes planned for publication, I hasten to tell you about the wonderful lentil soup with chicken that I created today in a burst of inspiration.

Agree, thoughtful soups made with chicken broth have a special magic - they have some kind of “homemade” quality, they are soothing.

I used brown-green lentils for the soup, the so-called “plate” ones - I like that they don’t lose their shape in the soup and look very beautiful in it.

The lentil soup with chicken took me 50 minutes to prepare and the recipe makes 4 servings.

Lentil soup with chicken - traditional recipe

Delight your loved ones with a new dish. The high content of vitamins and amino acids in its composition will strengthen the immunity of the household.

If you want the soup to cook faster, use brown or red lentils. The green one takes much longer to cook. It should be cooked in water without salt. Salt water will increase cooking time. Add salt at the end of cooking.

Ingredients:

• carrots – 2 pcs.;
• bay leaf – 2 leaves;
• chicken fillet – 430 g;
• salt;
• onion – 2 onions;
• pepper;
• lentils – 270 g;
• champignons – 270 g.

Preparation:

1. Place chicken in container. To fill with water. Lightly salt it.
2. Throw in the laurel leaves. Spice up.
3. Boil. Skim off foam flakes.
4. Set the fire to low.
5. Cook for half an hour.
6. Get the meat.
7. Cool. Slice.
8. Rinse the lentils. Place in broth.
9. Cook until done.
10. Remove the husks from the bulbs.
11. Shred.
12. Wash the carrots. Clean. Grate. Use a medium grater.
13. Wash the mushrooms. Cut into slices.
14. Send prepared products to lentils.
15. Boil. Willingness to detect when foods are soft.

Soup with fresh sorrel

An incredibly tasty alternative to green borscht with sorrel. To make the appearance of the soup attractive, it is recommended to use green lentils.

Cooking time: 85 minutes.

Calories per serving: 138 calories.

Cooking steps:

1. Since the green variety of lentils requires soaking, the easiest option is to boil them along with the meat, which should be cut into small pieces. You just need to carefully sort out the grains and rinse them thoroughly. Cook for about an hour until the lentils and pieces of pork, chicken or beef are cooked through;
2. Peel the potatoes and add them to the broth. Peel the onions, chop and fry. Add to potatoes and broth;
3. Chop fresh herbs and add them to the almost finished soup when the meat, cereals and vegetables are soft. Season with salt and spices. This soup should be served with sour cream.

In a slow cooker

This recipe will show you how to make lentil soup with chicken in a slow cooker.

Ingredients:

• salt;
• onion – 1 onion;
• ground black pepper;
• lentils – 220 g red;
• paprika;
• fillet – 620 g chicken;
• water – 1000 ml;
• bay leaf – 2 leaves;
• potatoes – 3 pcs.;
• Sunflower oil – 2 tbsp. spoons;
• carrot – 1 pc.;
• greenery;
• tomatoes – 2 pcs.;
• garlic – 2 cloves.

Preparation:

1. Cut the fillet. Small pieces required.
2. Wash the lentils.
3. Peel the bulbs. Cut.
4. Peel the carrots. Take a grater (medium). Grate.
5. Cut the potatoes into cubes.
6. Remove the skins from the tomatoes after pouring boiling water over them. Slice. You can mash it with a fork.
7. Chop the greens.
8. Peel the garlic. Grind.
9. Pour oil into the bowl. Place chicken, onion, carrot.
10. Set the “Baking” mode.
11. Time to choose a quarter of an hour. During this time, the vegetables will fry.
12. Throw in potatoes, bay, lentils. Add some salt. Pour in water. Sprinkle pepper.
13. Set the “Quenching” program.
14. Select time – hour. The lid must be closed.
15. Throw in garlic and herbs.
16. Set the time to 17 minutes.
17. A simple, nutritious and very tasty soup with vegetables is ready!

How to make red lentil soup

Make the soup dressing

• Chop the onion thinly and finely (I cut it into thin quarter rings, like vermicelli, and it was not perceived as an onion in the soup).
• Fry and stew the onion and carrots (coarse grater) in vegetable oil. Vegetables should soften, but not burn or fry
  .

Season the soup with cereals and vegetables

• Bring the broth to a boil and add lentils (washed in cool water) into it.
• When the broth boils again, add vegetable dressing and sweet pepper, cut into pieces (1x1 cm, so it will taste better in the soup). Cook over low heat, covered, until done, 15-20 minutes.

Salt lentil soup

• At the very end of cooking, add salt. If you salt it earlier, the soup may boil down (oversalt), and the lentils will take a long time to boil in the salty environment.

Serve the lentil soup

Before serving the lentil soup, you can add finely chopped dill, parsley or basil. The soup will become even tastier.

And if you have lemon or sour cream, acidify it a little (a few drops of lemon juice or a spoonful of sour cream). It will be even tastier. Lentils reveal their taste when combined with something sour.

Delicious homemade beef broth soup with red lentils

In addition, you can add the meat from which you cooked the broth (cut into cubes) to the lentil soup. And finely chopped garlic (or a little chopped chili pepper). It will be absolutely great!

Lentil soup with red lentils is very light and tender. Pleasure. Especially in cold winter.

Do not confuse red lentils with regular ones (green-brown), dark lentils do not become mashed (like red-orange ones), they remain grains and you can use them to cook another delicious Greek brown lentil soup - recipe and video.

How red lentils are cooked and what they are served with - video story

A bright, hearty, delicious soup with the aroma of the East - red lentil soup! Cook with chicken or meat broth or make puree soup.

Delicious, hearty, very “winter” soup with pork ribs.

• Pork ribs – 600 g
• Petiole celery - 2 pcs.
• Tomato (canned, I have very small ones) - 6 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Garlic - 3 teeth.
• Potatoes - 2 pcs.
• Lentils (red) – 250 g
• Sweet paprika - 1 tsp.
• Basil - 1 tsp.
• Bay leaf

Wash the ribs and put them in a saucepan to cook, along with the celery. Cooking approx. 35-40 minutes.

Let's take care of the carrots and onions while our ribs cook. Clean, cut, grate))) Fry in a frying pan along with garlic until almost done.

Peel the tomatoes and cut them into small pieces (I left the seeds).

We strain our finished broth, remove the ribs and celery. Bring to a boil and add diced potatoes and salt.

After boiling, add lentils. Boil for a few minutes. At the same time, remove the meat from the bones.

Add back the meat from the ribs and our frying, bring to a boil.

At the end, add tomatoes, paprika, basil and bay leaf. Leave on low heat for a few minutes.

The soup is ready. All that remains is to submit it.

Cooking with smoked chicken

If you are a lentil lover, try making this aromatic smoked soup.

Ingredients:

• butter – 4 teaspoons;
• garlic – 3 cloves;
• lentils – 530 g;
• carrots – 2 pcs.;
• sweet green pepper – 1 pc.;
• brisket – 230 g smoked;
• sweet paprika – 2 teaspoons;
• potatoes – 2 pcs.;
• onion – 1 pc.
• greenery.

Preparation:

1. Soak green lentils overnight. Other types can be cooked immediately.
2. Remove the skins from the onion. Grind.
3. Peel the carrots. Grind using a grater.
4. Peel the potatoes. Cut. You will need small cubes.
5. Cut the pepper. Remove seeds. Cut into cubes.
6. Throw carrots into a hot frying pan.
7. Fry for five minutes.
8. Add pepper. Then after three minutes onions. Pass.
9. Place chicken and lentils in a container.
10. Pour in water. Boil for an hour.
11. Place potatoes.
12. Place the roast. Add some salt. Sprinkle with pepper. Place laurel.
13. Peel the garlic. Grind.
14. Place butter and garlic in a frying pan. Add a spoonful of paprika. Stir and remove from heat. Pour into soup.
15. Boil for a couple of minutes.
16. Serve with fresh herbs.

From green lentils

Green lentil soup with chicken is a dish that has a wide range of beneficial properties.

Ingredients:

• carrots – 2 pcs.;
• chicken – carcass weighing 1 kg;
• salt;
• lentils - a glass;
• sweet pepper – 1 pc.;
• greens – 30 g;
• potatoes – 5 pcs.;
• onion – 2 pcs.

Preparation:

1. To make the soup tasty, you need to properly prepare the lentils. To do this, place it in a container. Pour in water. Leave for a couple of hours. It will be better if left overnight.
2. Rinse the chicken. Butcher. Place in a saucepan. Fill with water. Add some salt. Boil.
3. Peel the carrots. Grate. Use a coarse grater.
4. Peel the pepper. Slice. For cooking you need cubes.
5. Remove the skins from the onion. Shred.
6. Chop the greens.
7. Throw into the broth. Boil for half an hour.
8. Peel the potatoes. Slice. Cubes are best. Add to soup.
9. Transfer the lentils to the broth.
10. Boil for a quarter of an hour. Add some salt. Add spices. Let it brew.

Compound:

• Water – 4 l
• Chicken breast – 400 g
• Potatoes – 3-5 pcs (depending on size)
• Lentils – ¾ cup
• Carrots – 1 pc.
• Onion – 1 pc.
• Dried herbs (dill, parsley) - to taste
• Ground black pepper - to taste
• Salt - to taste (about 1.5 teaspoons)

Preparation:

Pour water into a deep saucepan and bring it to a boil. Wash the chicken breast, remove excess fat and film. Place the chicken in boiling water and cook the broth for 20 minutes. Periodically skim off any foam that has formed.

Cool the cooked chicken directly in the broth, this will make it softer. Then remove the chicken breasts and shred them.

Peel the carrots and onions. Cut the onion into small cubes and grate the carrots on a medium or coarse grater. Heat a little vegetable oil in a frying pan and fry the vegetables in it for 10-15 minutes until translucent and lightly browned.

Place the broth on the fire and bring to a boil again. While it is boiling, peel the potatoes and cut the potatoes into medium cubes.

Place the potatoes into the boiling chicken broth. Be sure to rinse the potatoes in cold water before adding them to the broth to remove excess starch. Rinse the lentils under running water and place them in the pan with the potatoes after 5 minutes of cooking. Cook the soup for 15 minutes.

5 minutes before the end of cooking the soup, add the sautéed vegetables. They will immediately make the color of your sap bright and appetizing.

At the very end, add the prepared chicken to the soup. Chicken is added to the soup only at the last moment so that it does not cook for too long and becomes tough. Immediately add salt and pepper to the soup and add dried herbs.

Turn off the heat, cover the soup with a lid and let it brew for 10-15 minutes. Lentil and Chicken Soup is ready with translucent chicken broth with rich, velvety lentil flavor and tender chicken pieces. Serve the soup hot, sprinkled with fresh herbs.

Bon appetit!

Below you can watch a funny video:

If you dig a little into history, a very interesting fact emerges - stew with the addition of lentils has been known since Biblical times. And Asia is considered to be the ancestor of this tasty and nutritious soup. It was they who discovered the beneficial properties of vegetable protein in cereals, and passed on the recipe for making stew to other peoples.

Nowadays, soups with lentils without the addition of meat ingredients, that is, lean ones, are a must in monastery cuisine, and due to the thickness and the fact that the grain has a powerful taste, the stew will appeal to those who do not fast.

Like all other legumes, lentils are very harmonious with spicy spices and herbs, vegetables and other spices to suit your taste. Fresh herbs not only brighten the taste of the first dish, but also do not overwhelm the taste of the lentils themselves.