Green lentil soup with chicken. Creamy chicken and lentil soup

Lentils are not very popular in our country, but meanwhile, this crop has been known since prehistoric times. These beans are distributed throughout the world and are used to make appetizers, side dishes and, of course, soups. One of the first course options is lentil and chicken soup. The dish is incredibly satisfying and at the same time light.

The main ingredients for making our soup are chicken and lentils. First you need to prepare chicken broth. You can use any part of the chicken for this. But it should be borne in mind that the broth from the breast is dietary, and from the legs and back - more rich and fatty.

Ideally, you should use chilled chicken to make the soup, as frozen poultry loses much of its flavor. Spices will help correct the situation. Cook the chicken broth for about one hour. During the cooking process, you will need to periodically remove the foam. Half an hour after the start of cooking, place peeled and cut into large pieces carrots, a whole onion, bay leaf, and allspice peas into the pan. You can add greenery tied in a bunch. These additions will make the broth more flavorful.

There are different varieties of lentils, but the most common varieties are red and green. The first is obtained from mature beans, it can be cooked without soaking and will be ready 20 minutes after the start of cooking.

But you can soak the lentils in advance, preferably overnight. This is especially necessary for green lentils, which take much longer to cook than red ones. In addition, green lentils, unlike red ones, are practically not boiled.

Advice! Consider the properties of lentils when choosing the type of this product. So, if you want to make puree soup, then it is better to take the red variety of beans.

In addition to the main ingredients, vegetables are usually added. Onions and carrots must first be sautéed, that is, fried in oil. Other vegetables are simply peeled, chopped and dropped into boiling soup. When determining the order of bookmarks, you need to take into account how long a particular product is cooked.

Interesting facts: Lentil soup is mentioned in the Bible. Isaac's son Esau sold his birthright for a pottage made from red lentils. In honor of this biblical story, French chefs came up with a dish - Esau's soup, which is served in restaurants.

Classic lentil and chicken soup recipe

First, here's a classic recipe for lentil soup. This is a basic version, you can make changes to it if you wish. For example, add vegetables - bell peppers, zucchini, green beans, etc. You can also add mushrooms. If champignons are used, they are added to the vegetable dressing. Wild mushrooms must first be boiled and cut into slices. Add mushroom pieces to the dressing and fry everything together until the mushrooms are ready.

4 liters of water;
1-1.2 kg chicken, cut into pieces;
1 carrot;
1 onion;
2 tablespoons vegetable oil;
200 gr. lentils;
3 potatoes.

Read also: Chicken soup with melted cheese – 7 hearty recipes

Wash the chicken, put it in a saucepan, cook the broth, not forgetting to skim off any foam that pops up. Remove the finished chicken and strain the broth. When the chicken has cooled a little, you need to remove the meat from the bones and free it from the skin. Cut the meat into small pieces and add to the broth.

We are preparing the dressing. Pour vegetable oil into a frying pan and heat it. Peel the onion and chop it into smaller pieces. Place in hot oil and fry until the slices become translucent.

Grate the peeled carrots on a grater with medium holes, add them to the onion, fry everything together, stirring occasionally.

We wash the lentils and put them in the boiling broth. Cook for a minute, then lower the potatoes. Cook until the root vegetables and lentils are ready. Then add vegetable dressing to the soup and stir. Season the dish to taste and cook for about another minute at a low simmer. Serve sprinkled with chopped herbs.

Red lentil soup

Puree soup with red lentils is ideal; you can also use the yellow variety. You should prepare white croutons or croutons for the soup.

500 gr. chicken (any parts);
1 cup red lentils;
1 onion;
1 carrot;
2 potatoes;
1.5 liters of water;
salt and pepper to taste.

Wash the chicken, add water and cook the broth, not forgetting to skim off any foam that pops up. After the water boils, turn down the heat and cook at a low simmer until the meat is cooked. Remove the finished chicken and cool. Strain the broth. Remove the chicken meat from skin and bones and cut into pieces.

Place the lentils in the broth and cook for five minutes. Then add potatoes and carrots, cut into arbitrary pieces, into the soup, add an onion cut in half, and add salt. Cook for 20 minutes at a very low boil until the potatoes and lentils are cooked.

Then remove the cooked onion and lay out some of the boiled chicken meat. Season the soup to taste with pepper and remove from heat. Using a blender, turn the soup into a homogeneous mass. Reheat slightly on the stove. Pour into plates, put a little chopped boiled chicken in each, and garnish with herbs. Serve the crackers separately.

Soup with green lentils and tomatoes

Let's make green lentil soup. This type of cereal does not boil over and remains intact in the dish.

500 gr. Chicken;
1 cup green lentils;
2 bell peppers;
1 clove of garlic;
2 onions;
3 tomatoes;
2 carrots;
salt, spices and herbs to taste.

Green lentils take quite a long time to cook. To speed up the cooking process, soak the lentils in cold water for several hours (preferably overnight) in advance.

Read also: Buckwheat soup with chicken - 5 simple recipes

We cook broth from the chicken, adding a whole onion and carrots cut into large pieces. Remove the finished chicken, let it cool slightly, remove bones and skin and cut into pieces. Strain the broth and discard the vegetables cooked in it.

Place the pre-soaked lentils into the broth and cook for 40 minutes at a very low boil. At the end of cooking, when the lentils have already become soft, add salt. Add chopped chicken to the soup.

Prepare the dressing: fry the onion in vegetable oil, add grated carrots and, stirring, fry everything together for about 10 minutes. Then add the peeled and seeded tomatoes, cut into small cubes. Simmer for another 10 minutes.

A healthy and very tasty lunch - lentil and potato soup, choose the best recipe!

Red lentils – 100 g
Potatoes – 200 g
Sweet pepper (fresh or frozen) – 100 g
Fresh tomatoes (or canned) – 150 g
Onion – 40 g
Tomato paste – 1 teaspoon
Garlic – 2 cloves
Greens - to taste
Vegetable oil – 4 tbsp. spoons
Salt - to taste

Rinse the lentils, add 1 liter of cold water and bring to a boil.

Wash the potatoes, peel them, cut them into cubes.

Add potatoes to lentils, bring to a boil, remove foam from the surface and cook at low simmer for 8-10 minutes.

Peel the onion and pepper, chop finely, fry a little in oil.

Pour boiling water over the tomatoes, remove the skin and chop.

Add chopped tomatoes and tomato paste to the vegetables.

Mix everything (add a little water if necessary), close the pan with a lid and simmer over low heat for 3-5 minutes.

Transfer the stewed vegetables to the soup, season with salt, bring to a boil and cook for another 5-8 minutes. Sprinkle the finished soup with chopped garlic and herbs.

The soup can be served with croutons. Bon appetit.

Recipe 2: soup with lentils, potatoes and meat (with photo)

Thick, aromatic lentil soup is reminiscent of pea soup, but has a special taste. Some tasters detect a nutty note in it. A small amount of fragrant thyme will give the soup an even more interesting taste. This herb goes well with lentils, and together they produce an even more harmonious taste than with the traditional bay leaf for soups.

200-300 g of meat;
1 cup lentils;
2-3 medium potatoes;
1 carrot;
1 onion;
1-2 tablespoons sunflower oil;
1 level tablespoon of salt (or to taste, try);
A pinch of dried thyme;
A bunch of fresh herbs (dill, parsley).

If you decide to cook soup with meat, then the first thing you need to do is boil the beef, since meat takes much longer to cook than cereals and vegetables. After rinsing the meat, cut it into small cubes, put it in water and put it on the fire. After bringing to a boil and boiling for 1-2 minutes, drain the first water. We take a new one, on which we will cook the broth, and cook over low heat under the lid for 40 minutes.

While the meat is cooking, prepare the other ingredients. Wash the lentils 2-3 times and add clean cold water: once saturated with it, the cereal, like peas or beans, will cook faster.

Peel the potatoes, carrots and onions. Chop the onion and grate the carrots on a coarse grater or cut into strips. Using a vegetable cutter, I cut the carrots into long sticks: they look more original in the soup than grated carrots or slices.

Heat vegetable oil in a frying pan and add finely chopped onion. Stirring, sauté for 2-3 minutes until soft.

Then add the carrot sticks and fry for another 2-3 minutes, stirring occasionally. Turn off the frying and leave it for now.

When the meat is tender, it’s time to add the cereal to the soup. Meanwhile, the lentils absorbed almost all the water. Place it in a saucepan, stir and cook for 10 minutes.

While the cereal is cooking, cut the potatoes into small cubes.

Pour the potatoes into the soup and stir.

After another 5 minutes, add the carrot and onion mixture to the pan. Let everything simmer gently for 2-3 minutes, but in the meantime you can wash and finely chop the greens.

Add parsley and dill, dried thyme or a couple of fresh sprigs to the soup, add salt and mix. In 1-2 minutes the soup is ready.

Pour the fresh, tantalizing lentil soup into bowls and serve. You can additionally add a little fresh herbs to each plate: it will be brighter and healthier!

Recipe 3: Chicken Lentil and Potato Soup

Chicken soup with lentils, the recipe with a photo of the preparation of which you will see today is good for everyone: thick, satisfying, but not heavy on the stomach and not very high in calories. It contains a lot of vegetables and spices, so the taste is bright and rich. And the soup is prepared easily and quickly, especially if you have ready-made chicken broth.

Cooking may take longer only because of the lentils: they, like all legumes, require soaking; without it, the peas will take a long time to cook. To avoid waiting for the lentils to swell and soften, use steamed red lentils in the soup. You can not soak it at all or keep it in water for 15-20 minutes and add it to the broth almost simultaneously with the potatoes.

chicken broth - 1.5 liters;
red lentils (steamed) – 4 tbsp. spoons;
potatoes – 2 pcs;
carrots – 1 not very large;
onion – 1 piece;
sweet bell pepper – 1 piece (fresh) or a handful of frozen;
tomato sauce or chopped tomatoes - 3-4 tbsp. spoons;
salt - to taste;
vegetable oil – 1.5 tbsp. spoons;
coriander peas – 1 teaspoon;
cumin (cumin) – 2-3 pinches;
black peppercorns - a third of a teaspoon;
sour cream, herbs - for serving.

Fill the steamed red lentils with tap water or filtered water. Pre-rinse several times to remove impurities. Leave in water for 15-20 minutes. Please note: if your lentils are round, then they are not steamed; they need much more time for soaking and cooking.

Meanwhile, chop the vegetables for the soup. Potatoes can be cut into strips or cubes, carrots into small cubes, onions finely chopped into pieces of arbitrary shape. The recipe used frozen bell peppers, so cutting is not shown. If you add fresh bell peppers to the soup, cut them into the same pieces as the carrots.

Heat the broth over medium heat and wait until it starts to boil. Pour in the lentils (decant the water), stir so that nothing sticks to the bottom. Cook for five minutes, bringing the broth back to a boil.

Place the potato cubes and cook over very low heat, covering with a lid. You need to cook until the potatoes are ready, about 10-12 minutes. During this time, the steamed lentils will also be ready.

At the same time, sauté vegetables for frying. Sauté the onion in a small amount of oil until the color changes. Add carrot cubes, stirring until the carrots are saturated with oil.

Add sweet pepper after the edges of the onion begin to brown. If you add frozen peppers, do not defrost them in advance; send them directly from the freezer to the frying pan.

Prepare a spicy mixture for seasoning vegetables. Mash the coriander peas, black pepper and cumin in a mortar.

When the vegetables are fried until soft, add the ground spices. Fry for a minute until the aroma of the spices becomes strong.

Add tomato sauce or minced tomatoes. You can use tomatoes in their own juice, mashing the tomatoes into a paste. Fry for 2-3 minutes over low heat so that the tomato develops a contrasting sweet and sour taste.

Place the contents of the frying pan into the boiling broth with cooked potatoes and cooked lentils. Bring to a boil. Salt and taste. Adjust in the right direction (if the taste is sour, adjust by adding sugar; if it seems bland, add lemon juice). Cook the soup for five minutes, turn it off, and leave it on a warm burner.

Pour the soup hot, serve with herbs and sour cream. Instead of bread, you can offer vegetable pancakes or crackers, rye bread, toast bread dried in the oven. Bon appetit!

Recipe 4: Lentil, Potato and Chicken Soup

lentils 150 g
potatoes 4 pcs.
chicken breast 250 g
onion 1 pc.
carrots ½ pcs.
salt to taste
universal seasoning to taste
bay leaf 2 pcs.
vegetable oil 30 g
water 2 ½ l

Wash the lentils, place in a saucepan, add water. Place the pan on the fire, bring to a boil, remove the foam.

Peel the potatoes and cut into cubes.

Add potatoes to the pan with lentils. Cook everything over low heat for 20-25 minutes.

Cut the onion into pieces, carrots into strips. Place vegetables in a frying pan heated with vegetable oil.

Fry the vegetables until soft, add the chicken breast cut into pieces, after removing the bones.

Fry the chicken with vegetables for about 5-7 minutes, stirring.

When the potatoes are almost ready and the lentils begin to boil, add the contents of the frying pan to the pan and stir.

Salt the soup to taste, add seasoning, add bay leaf. Simmer the soup over low heat for 10 minutes.

Pour the hot soup into bowls and serve. The taste of the soup is very similar to pea soup, but it cooks much faster. Bon appetit.

Recipe 5: Green Lentil and Potato Soup

Do you like lentils? Let's prepare a delicious and healthy soup for lunch. I make soup from green lentils, but you can make it from any.

Lentils (green) - 1 cup
Potatoes - 2-3 pcs.
Tomatoes - 4 pcs.
Sweet pepper - 1 pc.
Carrots - 1 pc.
Onion - 1 pc.
Vegetable oil - 30 g
Greens - to taste
Pepper - to taste
Water - 2.5 l

Wash the lentils thoroughly and cover with cold water. Place the pan on the fire and bring to a boil. Cook green lentil soup over medium heat for 20 minutes (if the lentils are red, then 10 minutes).

Peel and wash the potatoes. Cut into pieces.

Peel and wash the onions and carrots. Cut the onion into cubes and the carrots into thin strips. Wash the sweet pepper, remove seeds, cut into strips.

Wash the tomatoes, peel them, grate them.

Heat the frying pan. Pour in vegetable oil. Add onions, carrots and peppers. Simmer over medium heat, stirring, for 3-4 minutes.

Then add grated tomatoes, mix, simmer everything together for 2-3 minutes.

Place the roast and potatoes into the pan. Salt, pepper, add your favorite spices.

Cook over low heat until the potatoes are tender, about 20 minutes. Green lentil soup with tomatoes is ready.

Serve lentil and tomato soup with fresh herbs and a slice of lemon (optional). Bon appetit!

Recipe 6: Lenten soup with lentils and potatoes

I bring to your attention a recipe for soup with lentils and potatoes. It is quite filling and nutritious, despite the fact that it is prepared without meat. Celery and parsley add a unique aroma and excellent taste to lean lentil soup, which have a beneficial effect on the human body. It’s not for nothing that these vegetables are called the “pantry of health.” Their consumption will help strengthen the immune system and prevent spring vitamin deficiency.

lentils – 300 g;
potatoes – 3-4 pcs.;
carrots – 1-2 pcs.;
parsley root – 1 pc.;
celery - half a small root;
onions – 1-2 pcs.;
garlic – 2-3 cloves;
chili pepper – 1 pc.;
tomato sauce – 2 tbsp. l.;
dry parsley and dill - 1 tbsp. l.;
bay leaf – 2 pcs.;
salt, pepper to taste;
sunflower oil – 0.5 tbsp.

Peel the potatoes, cut into small cubes, place in a 3-liter saucepan along with the lentils, add water and put on fire. Add salt to taste. Cook for 25-30 minutes.

While the potatoes and lentils are cooking, peel and grate the carrots, celery and parsley. Chop the chili pepper.

Cut the onion into cubes and fry in sunflower oil.

Add grated roots and chili pepper to the onion. Simmer everything for 10-15 minutes.

Add 2 tablespoons of tomato sauce to the frying pan with the vegetables and simmer for another 5 minutes.

Place the roast in a pan with lean lentil soup. Send bay leaf, dry herbs and crushed garlic there. Boil for 10 minutes and our delicious, healthy dish is ready.

Bon appetit everyone!

Recipe 7, step by step: lentil puree soup with potatoes

Even on fasting days you can enjoy breathtakingly delicious dishes! And an example of this is lean lentil puree soup! It’s easy to prepare this aromatic first hot dish, the main thing is to have all the necessary products on hand and the desire to pamper your loved ones with an exquisite culinary creation!

Red lentils 2/3 cup
Potatoes 4–5 pieces (medium)
Onion 1 piece
Carrots 1–2 pieces
Garlic 3–4 cloves
Vegetable oil 2 tablespoons
Pure distilled water 1 liter
Salt to taste
Paprika half a teaspoon
Ground red pepper on the tip of a knife or to taste
Black pepper to taste
Allspice to taste
Chopped bay leaf pinch
Chopped sage, quarter teaspoon

It is very easy to prepare a delicious lean lentil soup if you know a few secrets of processing these incredibly healthy legumes. First of all, turn on the stove to a high level, put a kettle on it with 1 liter of clean distilled water and bring the liquid to a boil. We sort the lentils, remove the spoiled grains, pour them into a colander with a fine mesh and rinse them under running water to remove dust. Then transfer it to a deep saucepan and pour 1 liter of boiling water. We soak the legumes for 1 hour, and during this time we prepare all the other ingredients that are used in preparing the first hot Lenten dish.

Peel onions, carrots and potatoes with a sharp knife, cutting them off in a thin layer. We rinse the vegetables under cold running water to remove any kind of contamination and dry them with paper kitchen towels to remove excess moisture. Then place the vegetables one by one on a cutting board and chop. Potatoes into cubes or cubes with a diameter of up to 2 centimeters, chop the onion into cubes with a diameter of up to 1 centimeter, and grate the carrots on a coarse grater.

Place the potatoes in a deep bowl and fill with regular running water so that it completely covers the pieces of tuber vegetables, so that the vegetable does not darken before preparing the soup. Place the remaining chopped ingredients on separate plates. We also put all the necessary spices, salt, vegetable oil on the kitchen table and place peeled garlic cloves in a separate bowl.

After 1 hour, place the pan with the soaked lentils on the stove, turned on to medium level. We put the chopped potatoes into the container, after draining the water from them. Cook the ingredients for 15 minutes, periodically removing the foam from the broth using a slotted spoon. The time is counted after the liquid boils.

While the main ingredients of the soup are cooking, prepare the dressing. Turn the stove on to medium level and place a frying pan on it with 2 tablespoons of vegetable oil. Add chopped onion to the heated fat and fry it, stirring with a kitchen spatula, until transparent and lightly golden brown for 2 - 3 minutes. Then add the carrots to the onions and fry the vegetables together for another 3 minutes, until the carrots take on a golden hue and soften. Then remove the pan from the stove and place it on a cutting board.

After 10 minutes, the lentils will begin to boil, and the potatoes will be half cooked. After another 5 minutes, the mass in the pan will resemble mashed potatoes with potato pieces. It is at this time that we add the dressing to the pan, all the spices specified in the recipe, salt to taste and squeeze the garlic cloves through a garlic press. Cook the soup for another 8 - 10 minutes until fully cooked. Then turn off the stove, grind all the ingredients of the dish using a hand blender to a puree, cover the pan with a lid and let the first hot dish brew for 5 - 7 minutes. Then, helping yourself with a ladle, pour the soup into deep plates and serve for lunch.

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.

A little about the rules for choosing products and cooking

Red lentils, like orange ones, do not need to be soaked for cooking. It is enough to sort it out and rinse it - they cook very quickly;
For cooking, you must use vegetable, meat broth or filtered water. If the tap water is hard, the lentils will take a very long time to cook;
Lentils are a very filling and nutritious product, so you shouldn’t cook soups in fatty broth or add a lot of smoked meats. And green lentils have a mushroom aroma - so the soup can be enriched with additional flavor by adding champignons or wild mushrooms;
The soup can be left unchanged, with pieces of cereals and vegetables, or pureed with the addition of cream. This dish should be served hot, with chopped parsley and garlic croutons;
Lentil soup or stew can become the signature dish of any housewife - if you approach the cooking process creatively and creatively. The beans themselves do not have a very strong taste or aroma, so the taste of the stew will depend on the additional ingredients in the recipe.

Lentil soup with spicy sausages

Ingredients	Quantity
lentils	- 250 g
sausages	- 4 things.
flour	- 35 g
bulb onions	- 1 PC.
carrot	- 2 pcs.
mustard	- 15 g
apple cider vinegar	- 10 ml
lavrushka	- 2 leaves
rast. oil	- 35 ml
sea salt	- 1 pinch
black pepper	- 1 pinch
sour cream	- 15 g
greenery	- 10 ml

Cooking time

calorie content per 100 grams

The dish is dedicated to lovers of beer and spicy sausages. It is directly related to Bavarian and German cuisine. The original recipe calls for hot and spicy sausage, but you can substitute smoked sausage, bacon or brisket.

Cooking steps:

Despite the fact that the soup is prepared with water or vegetable broth, without meat, it turns out satisfying due to the addition of potatoes. But you can successfully replace it with cauliflower - it will turn out even tastier.

Cooking time – 45 minutes.

Calories per serving: 60 calories.

Cooking steps:

Wash and sort the lentils very carefully, and fill them with water in a saucepan and set to cook. Add peeled, coarsely chopped potatoes. Do not add salt, cook the beans and potatoes until tender;
Place half the lentils and potatoes in another bowl, along with the broth. You can use a blender or puree masher to grind some of the cereal into the broth. Combine the puree mixture with what is left in the first pan;
Sauté vegetables – garlic and celery, peel and finely chop carrots. Fry a little or simmer in a frying pan with water. Add tomatoes - fresh fruits can be replaced with canned ones or tomato paste can be used;
Drain the liquid from the jar of olives and chop them, add them to the soup along with the roasted vegetables, season the stew with salt and spices. Serve immediately, with the addition of rich sour cream and herbs.

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:

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;
Peel the potatoes and add them to the broth. Peel the onions, chop and fry. Add to potatoes and broth;
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.

Delicious lentil soup with chicken - Jewish recipe

A simple recipe for those who like to be creative and imaginative in cooking. You can add various ingredients to the soup according to your taste - eggplant. Mushrooms or other products that you have.

Cooking steps:

Place half of the chicken carcass or parts thereof in a saucepan, add water and cook until the meat is cooked. The meat can be removed to remove bones and veins, and any type of lentil can be added to the broth;
When boiling lentils with chicken meat, you can add herb stalks, bay leaves and caraway seeds to the broth, leaving a little to spice up the soup at the end of cooking;
Rinse the rice, preferably using steamed or round rice. Add it to the broth along with the chopped vegetables. It’s just that vegetables can be sautéed in oil, but chicken broth turns out to be quite fatty anyway, so it’s difficult to chop them up and add them raw to the broth;
Serve the soup with a slice of lemon in a bowl and chopped herbs. Instead of bread, offer your guests or household members a thick flatbread or pita bread, heated in the microwave.

An easy-to-prepare, delicious dish of red lentils with pork ribs and pickled tomatoes will warm you up and delight you with its taste in the cool spring.

Cooking time – 65 minutes.

Calories per serving: 69 calories.

Cooking steps:

To cook the stew you will need a saucepan with a thick bottom and walls. Without adding oil to it, you should fry the fatty ribs until golden brown;
As soon as the meat acquires a fragrant crust, add onions and carrots cut into half rings, fry a little and add lentils. All that remains is to fill everything with water and boil for an hour over low heat;
To make this soup, you should use red or orange lentils to complement the carrots and tomatoes.
Shortly before the meat and cereals are ready, add chopped potatoes, after 10 minutes, chopped canned tomatoes, spices, salt and herbs;
Simmer the stew for another 10-15 minutes, reducing the heat to a low simmer and serving with croutons or garlic croutons.

Features of preparing soup and stew - revealing useful tricks

Soups and stews with the addition of lentils are an excellent alternative to pea soup with smoked meats. Due to the fact that the cereal has a brighter taste, the soup can be prepared lean, with water or vegetable broth;
With rare exceptions, red varieties of lentils (Egyptian), yellow or orange are suitable for soups. Green cereals make excellent side dishes with the addition of meat or smoked meats;
When cooking meat broth, it is recommended to add fresh root vegetables, onions and garlic, root or petiole celery, carrots and tomatoes;
You can season the dish with any spices, even the most exotic ones. By experimenting with cooking, you can choose the optimal balance of seasonings for yourself;
When boiling lentils, under no circumstances should you salt them, even with a small amount of salt. It is added only after the product is completely cooked and soft;
Before serving soup or stew, you should let the dish brew for a while. This will allow the spices to develop and enhance the flavor. Cumin and coriander, turmeric and sweet (smoked) paprika, garlic and ginger, sour cream for serving and a wide variety of fresh and dried herbs are excellent as seasonings;
If you are preparing a puree soup, then the heat should be increased while boiling, then the lentil kernels can fall apart and you will not have to use a blender. With minimal boiling, the product has time to cook, but the cereal remains intact.

Very tasty and satisfying soup with lentils and chicken. Lentils don't require pre-soaking and only take 15 minutes to cook, so chicken lentil soup is pretty easy to make. This soup will allow you to diversify your home menu with benefits for the body, because lentils are not only tasty, but also healthy, they are rich in various amino acids, minerals and vitamins. In my family, lentil soup with chicken has become an integral part of the diet, along with cabbage soup and borscht.

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:

To make lentil soup with chicken you will need:

0.7 kg chicken (you can breast, you can leg)
200 g (1 cup) red lentils
500 g potatoes
150 g (1 piece) carrots
150 g (2 pcs) onions
2 tbsp. spoons of vegetable oil
2 tbsp. spoons of tomato paste
2 cloves garlic
Salt, pepper to taste

About the benefits of lentils

The ancient Egyptians began growing lentils, so the first recipes for lentil-based soups can be found in ancient manuscripts. This dish was held in high esteem by both the pharaohs of Ancient Egypt and the Babylonian nobility. Lentil soup was both the No. 1 dish in Ancient Rome and Ancient Greece. Only then was lentil soup a poor man's recipe. For many, it replaced meat with bread, because the protein content in lentil stew is very high. For the rich, dishes were prepared from lentils with meat, and they were considered a kind of delicacy.

Lentils are one of the most environmentally friendly foods because they do not accumulate toxins at all. It is considered the most nutritionally harmless plant of the legume family. Another advantage of lentils is that they do not need to be soaked like peas or beans. To prepare lentil soups with chicken, both red and green lentils are used, it’s all a matter of taste, the color of the dish depends on the choice of variety, so choose yourself.

There are lentil soups with vegetable broth, and lentil soups with meat broth. The recipe we proposed for lentil soup with chicken belongs to the second option. Among other things, lentil dishes are considered low-calorie, and if you are on a diet, you can easily include all kinds of lentil soups in your diet, because they also contain a third of the daily protein requirement.

Cooking steps

Well, now let's move on directly to the method of preparing soup with lentils and chicken. Rinse the chicken breast or leg and add 2.5 liters of water, prepare the broth, add spices to taste. While the chicken is cooking, peel the potatoes, carrots and onions. It is better to cut the potatoes into small cubes in our soup; after 30 minutes the chicken is cooked, take it out and feel free to add the potatoes.

It is better to sort and rinse the lentils before adding them to the soup. As soon as the potatoes have boiled, you can add the lentils and start cooking the refried potatoes. The carrots must be grated on a coarse grater, and the onion must be finely chopped. Fry the carrots and onions in vegetable oil until almost done, and then add tomato paste; it must be well fried with the onions and carrots, because... poorly overcooked tomatoes cause heartburn.

Red lentils take 10-15 minutes to cook, so you don't have too much time. When everything is ready, add the prepared refried mixture to your lentil and chicken soup. Let the soup simmer over low heat and remove. Now don’t forget to add finely grated garlic for flavor.

We have offered you a recipe for soup with red lentils and chicken, and since red lentils boil quickly, we suggest making a puree soup. To do this, simply use an immersion blender and turn the contents of the soup into a homogeneous mass. The chicken, which has already cooled down for a long time, is divided into portions and placed on each plate.

Before serving, lentil soup is sprinkled with herbs. Well, if you are not a fan of thick soups, just let the dish brew a little and serve with parsley or dill. If you don’t have red beans, feel free to use green beans, but we warn you - the color of the soup will not be as beautiful as when using red beans, and green beans will take a little longer to cook - 20-25 minutes.

What about others?

In conclusion, a few more words about lentils. Oddly enough, in Russia, lentil dishes are not as popular as, for example, in Germany. There they prepare a ritual dish of lentils for Christmas. In China, lentils are always on the table along with rice; in North and South America, lentils are consumed in various forms, prepared in soups, canned, and stewed. But lentils are very healthy.

We have already said that it is absolutely non-toxic. In addition, it contains a large amount of nicotinic acid, which is so necessary for humans, as well as vitamin B1 and isoflavone, which prevents the appearance of cancer cells in the breast. Let us also emphasize that lentils lower blood sugar levels, which is why they are recommended for diabetics.

We have given you enough reasons for you to take a closer look at lentils, and to make your communication more pleasant, we advise you to prepare our lentil soup with chicken. We're sure you won't regret it. Bon appetit!