Creamy chicken and lentil soup. Lentil soup with chicken Chicken broth soup with red lentils

Step-by-step recipes for making chicken soup with lentils: classic, quick with melted cheese, puree soup with squash caviar, Turkish, with mushrooms

2017-12-22 Irina Naumova

Grade
recipe

2676

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

5 gr.

Carbohydrates

4 gr.

91 kcal.

Option 1: Chicken and lentil soup - classic recipe

Bean soups are very healthy, filling and very tasty. Chicken lentil soup is no exception. This lunch is easy and quick to prepare. The main thing is to decide on lentils. For example, green takes the longest to cook, but retains its shape well during heat treatment. Red lentils cook quickly and make excellent pureed soups. We will prepare traditional chicken lentil soup.

Ingredients:

• chicken carcass - 1.5 kg;
• 200 grams of red steamed lentils;
• 0.6 kg potatoes;
• 2 carrots;
• 2 onions;
• 2 table spoons of oil;
• 1 teaspoon salt;
• 1/2 teaspoon black pepper;
• greens to taste.

Step-by-step recipe for chicken lentil soup

In order to get a good rich broth, we will take a whole chicken carcass. It needs to be washed thoroughly, cut into pieces and placed in a pan of water.

Bring to a boil, remove the foam, add some salt. Reduce heat and simmer until tender, about an hour.

Remove the chicken and trim the meat from the bones. You can use half the meat, take the rest to prepare another dish, for example, a salad. If you want a thick soup, take all the parts.

Put it back into the broth.

While the chicken was cooking, we peeled and finely chopped the onion, grated the carrots on a coarse grater, and chopped the potatoes into small cubes.

Pour some vegetable oil into a frying pan, heat it up and add the onion. Fry until soft and transparent.

Add carrots, mix and continue sautéing. Stir the vegetables occasionally with a spatula. Fry until golden brown.

Add potato wedges to the broth.

Lentils need to be washed. Since we have steamed red, it can be added to the broth immediately after the potatoes. Cook for another five minutes.

Now you can add the vegetable sauté, add salt to taste, and pepper. Stir the soup and cook for another ten minutes. We focus on potatoes and lentils.

Wash and chop the greens. We will serve it separately with the finished soup, so it will last longer in the refrigerator.

So, all the ingredients are ready, turn off the soup. You can let it rest a little and then pour it into plates.

Option 2: Quick Chicken Lentil Soup Recipe

To save time, we will take chicken drumsticks - they cook faster than a whole carcass. Let's take steamed red lentils again; a quarter of an hour of cooking is enough for it. Let's complement the dish with melted cheese, we get a light creamy flavor. The soup will be more tender.

Ingredients:

• 400 g chicken drumsticks;
• 300 grams of potatoes;
• one onion;
• one carrot;
• two table spoons of oil;
• 100 grams of processed cheese;
• 150 grams of red lentils;
• 1/2 teaspoon salt;
• 1/3 teaspoon black pepper.

How to quickly make chicken lentil soup

We thoroughly wash the chicken drumsticks, fill them with two liters of water and put them on the fire. After the water boils, cook for half an hour. Don't forget to remove the foam.

We peel the carrots from the top layer, wash them and grate them.

Peel the onion, rinse with cold water and chop into squares.

Peel the potatoes and cut into small cubes.

So, half an hour has passed, we take out the chicken, separate the meat, cut it into pieces and put it back. Throw away the bones.

We send the potatoes into the broth after the chicken.

Fry golden onions and carrots. First, fry the onion, after it softens, add the carrots. Immediately place the roast into the broth.

Rinse the lentils and add to the broth. Salt, add pepper, stir.

Grate the processed cheese or chop it with a knife. Add to soup and stir.

Cook the soup for another quarter of an hour, test the potatoes and lentils for doneness. If the ingredients have softened, turn off the heat.

Serve with fresh herbs. By the way, finely chopped green onions are perfect for this soup.

Option 3: Chicken soup with lentils and squash caviar

Now we offer an interesting recipe for creamy soup with chicken, lentils, squash caviar, sweet pepper and cream. Ultimately, we puree the finished soup with a blender, and then add cream. As a complement to this soup, serve croutons or croutons. So let's get started.

Ingredients:

• two liters of chicken broth;
• one boneless chicken breast;
• two large potato tubers;
• one onion;
• one carrot;
• half a bell pepper;
• 30 grams of red lentils;
• two tablespoons of squash caviar;
• two tablespoons of cream;
• 1/2 teaspoon Italian herbs seasoning;
• two table spoons of oil;
• salt and pepper to taste.

How to cook

Red lentils cook quickly. But we will still rinse it and fill it with water and set it aside. We're making a puree soup, so we end up wanting very soft lentils.

Wash the chicken breast and cut into pieces.

Pour some oil into a frying pan, heat it up and start frying the chicken. Stir until the mixture is nicely golden brown on all sides.

While the chicken is frying, peel and cut the potatoes into small cubes. Place it in the pan with the chicken and stir.

Now we need to peel and chop the onions, carrots and bell peppers. We take out the seeds from the latter, cut off the white fibers and take only half.

You can cut the vegetables arbitrarily - we will then chop them with a blender. Small pieces will do.

Place all the vegetables in a frying pan, add Italian herbs seasoning, sprinkle with pepper and add salt.

Stir everything and fry for about five minutes.

Now place the contents of the frying pan into a saucepan, add the squash caviar and pour in the chicken broth.

As soon as the broth boils, drain the water from the lentils and place them in the pan. Cook the soup until the potatoes are ready.

Remove the pan from the heat, take a blender and puree the contents until smooth.

Place back on the heat and taste for salt, pepper and spices. Add as necessary. Add cream, stir and bring to a boil. Immediately turn off the heat and let it brew for five minutes.

Serve the soup with fresh herbs, croutons or croutons.

Option 4: Turkish Chicken and Lentil Soup

This is a very aromatic and spicy soup recipe. Lentils are popular in the East and are used in many dishes. This cooking method is quite simple, and the taste is simply amazing.

Ingredients:

• 3/4 cup red lentils;
• one chicken breast;
• one large potato tuber;
• one carrot;
• one onion;
• two tomatoes;
• one table spoon of lemon juice;
• 1/2 teaspoon mint;
• 1/3 teaspoon of basil;
• salt and pepper to taste.

Step by step recipe

First of all, wash the chicken breast and boil until tender. To do this correctly, after boiling, listen to the foam, reduce the heat, add salt and simmer over low heat for about half an hour.

Wash the lentils and place in a colander or sieve. All water should drain.

Cut the peeled potatoes into small cubes.

Peel the onions and cut them into half rings.

Peel the carrots from the top layer and grate them.

Wash the tomatoes, remove the base of the stalk and cut into cubes.

Take a deep frying pan or saucepan and pour in oil. First, fry the onion for three to four minutes.

Once the onion becomes translucent, add the carrots and stir.

Once the vegetables are soft, add the lentils. Fry for about two minutes, stirring constantly.

Now add the tomatoes, stir and simmer for another four minutes.

Tip: if desired, tomatoes can be replaced with ready-made paste, but with fresh vegetables the taste will be more juicy.

Take a saucepan, add the contents of the frying pan to it and add the potatoes.

We had broth left over from boiling the breast. Pour five cups of broth into the pan. As soon as it boils, reduce the heat and cook under a closed lid for about forty minutes.

While the soup is cooking, you can immediately add pepper and salt and stir.

Cut the boiled breast into pieces, add a little salt and sprinkle in a little dried mint and basil, but not all at once. Then the pieces need to be fried in a frying pan until golden brown.

So, forty minutes have passed. Remove the soup from the heat and puree in a blender until smooth. If the mixture turns out too thick to your liking, add a little broth or boiled water.

Now add the remaining spices, a spoonful of lemon juice, stir and return to the heat.

As soon as the soup boils again, remove from heat and let simmer for at least half an hour.

Now you need to properly serve the dish on the table. In Turkey they use deep bowls. They contain spicy puree soup and pieces of chicken. Sprinkle with crackers if desired.

Note: The next day the soup will infuse even more, becoming thicker and more spicy.

Option 5: Chicken soup with lentils and mushrooms

An interesting recipe for a delicious soup supplemented with mushrooms. Fresh champignons are best - they cook faster. Let's take green lentils.

Ingredients:

• two chicken drumsticks;
• one glass of green lentils;
• 300 grams of champignons;
• one potato tuber;
• one onion;
• one carrot;
• two bay leaves;
• three peppercorns;
• two table spoons of oil;
• green onions and dill - several sprigs;
• salt and pepper to taste;
• sour cream for serving.

How to cook

Wash the chicken drumsticks thoroughly, place them in a cooking container and fill with three liters of water.

Add the bay leaves and peppercorns and cook, skimming off the foam, until tender. It is better to salt the water after boiling.

Peel the potatoes, wash them and cut them into small cubes.

Rinse green lentils until the water runs clear.

As soon as the drumsticks are cooked, remove them from the broth, separate them into fibers and put them back boneless.

Immediately add potatoes and lentils.

Wash the champignons thoroughly and cut into thin slices. Chop the onion with a knife, cut the carrots into thin rings.

Fry the onion in vegetable oil until transparent, then add the carrots and sprinkle with black pepper. Once the carrots are soft, add the mushrooms and fry until all the ingredients are golden brown.

Add the roast to the soup, stir and cook for another seven minutes. Taste for salt and pepper.

Wash the dill and green onions and chop them with a knife.

Turn off the finished soup, let it rest a little and serve.

Don't forget about sour cream and a plate of chopped herbs.

Lentil soup with chicken deserves to take first place in the culinary ratings of everyone who loves rich, but at the same time light first courses. Fragrant, healthy, easy to prepare, it is suitable for diets, children's menus and, due to the impressive amount of tasty meat, will surely appeal to men. How to properly prepare soup so that it saturates and melts in your mouth?

Lentils are underestimated by many housewives: in our area they are considered an unusual grain and are cooked quite rarely. However, this legume is very tasty, healthy, and extremely convenient to cook: unlike peas, the cereal does not require soaking, cooks very quickly and does not cause fermentation, which is typical for peas.

There are many variations of preparing lentil soup, and different countries have long turned lentils into national dishes. You can add fresh tomatoes, basil to the soup, use pieces of beef instead of chicken, in a word, constantly get creative and change the taste. But, for the first acquaintance with lentils, it is enough to master the basic recipe, which is simple and includes only a few ingredients.

For the soup you will need (based on 4 liters of water):

• One small chicken, cut into pieces - 1.2 kg.
• Carrots – 1 pc. (average size).
• Onions – 1 pc. (small head).
• Sunflower oil – 2 tbsp. l.
• Lentil cereal – 200 gr.
• Potatoes – 3 medium tubers (600 gr.)

How to make lentil soup with chicken? First, add chicken broth. Each housewife has her own secrets for preparing meat broth, however, the most flavorful is obtained if peeled onions, carrots and dry parsley root are added to the water along with the meat (at the end of cooking, the root vegetables should be removed and discarded). While the broth is cooking, prepare the dressing. Rinse the lentils with water, grate the vegetables - onions and carrots - on a coarse grater, cut the potatoes into neat cubes.

Now it’s time to fry the onions and carrots - it will give the soup a beautiful shade, and the taste of the dish will become richer. As soon as the broth is ready, you should remove all the meat and leave it to cool. Bring the broth to a boil and add cereal, potatoes, and frying. Cook the soup until the vegetables are ready over medium heat for 10-15 minutes. Serve the finished lentil soup with pieces of boiled boneless meat, herbs and, if desired, a spoonful of low-fat sour cream.

Carefully! There is no point in overcooking lentils - the seeds of properly boiled legumes should not “spread” into porridge. They should be elastic and burst in the mouth, turning into a delicate, slightly creamy cream.

Recipe for cooking in a slow cooker

Soup from a slow cooker turns out more stewed, reminiscent of stews from a Russian oven. Ideally, you need to cook the chicken in the appliance in advance, and when necessary, season it by adding potatoes, lentils and vegetables (keep the proportions the same as in the basic recipe), and set it to cook in the “soup” mode.

The busiest housewives can go the other way and “launch” all the ingredients at the same time, including chicken pieces. This soup will lose its transparency, but will be thick and rich. The main thing is that you don’t need to follow him, boldly going about your business.

Take note! Lentils are famous for their high iron content. If you want this valuable substance to benefit, remember the rule: iron is best absorbed with fresh vegetables. This means that in addition to lentil soup with chicken, it would be correct to serve it with a salad of fresh seasonal vegetables, seasoned with high-quality vegetable oil.

Lentil and smoked chicken soup

Smoked chicken and lentils go together perfectly - these components complement each other, highlighting each other's taste. The main thing is that the smoked meats do not interrupt the other ingredients, but only give the soup a piquant prune-like hue. This is easy to achieve if you strictly maintain the proportions.

For soup it will be enough to purchase (choose one!):

• Smoked poultry backs (3 pcs.)
• Wings (4 pcs.).
• Hips (2 pcs.)
• Ham (1 pc.)
• Breast (1 pc.)

It happens that smoked sets are sold, consisting of different parts of the chicken. In this case, take only part of the set, carefully selecting lean pieces for the soup: an excessive amount of smoked meats will make the soup heavy - you should not serve this soup to children.

The soup is easy to prepare using a basic recipe. However, it is worth considering that it will take a little longer to cook the broth with smoked meat - it is important to simmer it over low heat so that the meat literally “slides” from the bones.

It is very easy to soften the pronounced aroma of smoked meat if you mix smoked meat with pieces of fresh poultry. As an addition, you can add a tablespoon of tomato paste to the frying - this will give the stew a beautiful shade and barely pronounced sourness.

Green Lentil Recipe

Green lentils are highly valued in Europe, where they are used to prepare salads, side dishes, and light dietary soups. Chicken soup from these seeds turns out very bright, reminiscent of summer on winter days, and the spicy taste perfectly saturates and gives a feeling of warmth.

Gourmets believe that it is best to cook soup using broth from a breast or one leg. However, lentils themselves are filling, but you are free to choose the amount of meat at your discretion.

Step-by-step cooking recipe:

1. Let's prepare chicken broth.
2. Wash the green lentils in several waters.
3. Finely chop the carrots, leeks, and herbs.
4. Let's peel a large potato tuber.
5. Place the vegetables and then the cereal into the boiling broth and cook the soup over low heat.

In France, green lentil soup with chicken is always seasoned with a pinch of nutmeg and oregano (oregano), and served with slices of toasted baguette with Dijon mustard. You can adjust the recipe to your taste, but remember: you shouldn’t put the usual bay leaf in the soup: “bay leaf” will add bitterness and overwhelm all the other spices, so the soup will lose its sophistication.

How to make red lentil soup with chicken broth?

Red lentils are the highest calorie of all lentil varieties. Nutritional value per 100 g. dry cereal in it is 318 kcal., and soups are more satisfying. Otherwise, it differs little from seeds of other varieties: it also does not require soaking and practically does not soften during cooking.

First courses with red lentils in chicken broth can be prepared according to the basic recipe, but it would be correct to supplement it with fresh, canned tomatoes or tomato paste. At the end, be sure to squeeze a clove of garlic into the finished soup - it will turn out very “masculine”, spicy and aromatic.

Little trick! Anyone watching their weight can significantly reduce the calorie content of the finished dish. There are only two pieces of advice. First, cook the soup using broth from skinless chicken breast or clean fillet. Second - do not do traditional frying, add raw onions and carrots to the soup. The soup will not lose in taste and will acquire a bright aroma if you add a large bunch of fresh parsley or dill before serving.

What other ingredients go well with lentils:

• Basil.
• Thyme (thyme).
• Rice (you can replace potatoes with it from time to time).

By varying the number of seeds, you can always make the soup thicker or lighter depending on the needs of your loved ones. And, if you wish, you can completely abandon the meat components: lentils are a valuable source of vegetable protein, which, according to nutritionists, serves as a complete replacement for meat. Soup can become a favorite dish for fasting people or vegetarians.

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 skins 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.

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. Next, 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:

The demand for dishes with lentils is growing every year. The most common dish, lentil and chicken soup, turns out to be especially tasty and healthy. The article presents different cooking options, choose the one you like

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 the prepared products to the lentils.
15. Boil. Willingness to detect when foods are soft.

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!

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 skin 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.