Hearty Chicken and Green Lentil Soup

A great option for a hearty and healthy lunch! Green lentils are a unique legume that contains vitamins and many useful substances and elements. Green lentil soup with chicken is very tasty and rich, both adults and children will definitely like it!
cook time: 1h 30 min
Liam Carson
Hearty Chicken and Green Lentil Soup

Nutrition Facts (per serving)

71
Calories
5g
Fat
4g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Onion 50 g
Garlic 1 clove
Tomatoes 100 g
Salt to taste
Ground black pepper to taste
Water 1.5 l
Potato 350 g
Bay leaf 1 pc
Carrot 60 g
Vegetable oil 3 tbsp
bell pepper 30 g
Greenery to taste
Chicken 300 g
Lentils (green) 4 tbsp

Recipe instructions

Step 1

Step 1
How to cook green lentil soup with chicken and potatoes? First of all, prepare all the necessary products. You can use any part of the chicken. The broth can be made from legs, wings, chicken backs, or use a soup set.

Step 2

Step 2
Wash the chicken well, place in a saucepan, add water and place over high heat. The article on saucepans, link at the end of the recipe, will help you choose the ideal soup pot. After boiling, skim off the foam, salt the water, reduce the heat to medium and cook for about 40-50 minutes.

Step 3

Step 3
At this time, prepare all other ingredients for the soup. Peel and wash potatoes, onions, carrots and garlic; remove the stem and seeds from the pepper. Wash the vegetables and cover the lentils with cold water.

Step 4

Step 4
When the meat is cooked, remove it from the broth and return the pan to high heat. Take the slightly cooled chicken into small pieces.

Step 5

Step 5
Cut the potatoes into medium-sized cubes and add to the broth.

Step 6

Step 6
Next add green lentils. After boiling, reduce the heat to low and cook the soup for about 40-45 minutes under a closed lid.

Step 7

Step 7
Cut the carrots into thin slices, chop the onion not very coarsely, and cut the bell pepper into strips.

Step 8

Step 8
Add chopped vegetables to the vegetable oil heated in a frying pan and fry them for some time, stirring occasionally. Determine the degree of frying for yourself.

Step 9

Step 9
Wash the tomato and cut into small cubes. If desired, you can remove the peel from the tomato first.

Step 10

Step 10
When the lentils are ready and the potatoes break slightly when pressed, you need to increase the heat under the pan. Add the roast, bay leaf and tomato to the soup and leave to simmer for about 5 minutes.

Step 11

Step 11
Add finely chopped herbs and finely chopped garlic to the pan (the garlic can be passed through a press). Dill and parsley are good greens. Let the soup simmer for about one minute, then turn off the heat, cover the pan with a lid and leave to brew for a while.

Step 12

Step 12
Pour the finished soup into bowls, add chicken in portions if desired and sprinkle with allspice or ground black pepper. Bon appetit!

Additional rubrics

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