The benefits of lentils are hard to deny. It remains only to learn how to cook it. I propose to get acquainted with a simple recipe for making lentil soup with chicken broth.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In our country, lentils are not the most popular product, however, the demand for it is growing all the time. More and more housewives get acquainted with this magnificent culture every day, because it is not only tasty, but also healthy, and you can cook a lot of dishes from it, incl. and cook soups. Another good thing is that lentils cook much faster than dishes from other varieties of legumes.
In cookbooks, there are many recipes for stews and soups with different varieties of lentils, boiled in water, vegetable or meat broths. In this review, I'll share a delicious green-brown lentil soup recipe. This variety keeps its shape well, even after prolonged heat treatment. At the same time, it retains a tangible taste of peppery notes.
Of course, you can substitute red for the green bean. But here it should be borne in mind that red lentils are almost completely boiled, which will create a delicate creamy base for the soup. Then it will turn out, and literally by itself, a thick, hearty stew with a cute, heterogeneous consistency. The soup will also be delicious, and it might be worth trying two options to find the one that suits you best.
- Caloric content per 100 g - 78 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Any chicken part - 300 g (it is advisable to use poultry)
- Green-brown lentils - 250 g
- Carrots - 1 pc.
- Onion - 1 pc.
- Garlic - 2 cloves
- Bay leaf - 3 pcs.
- Any greens - a bunch
- Allspice peas - 3 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Making Lentil Soup
1. Before placing the lentils in the broth, pre-soak the lentils in water at room temperature. You can, of course, do without this procedure, but this way it will cook even faster. Soak it in water for about 30-45 minutes.
2. Wash the chicken, remove the skin (it contains a lot of cholesterol), cut into pieces and put it in a cooking pot. Add the peeled onion and spices (bay leaf, peppercorns).
If you have a whole chicken carcass, it is advisable to use a back with ribs for the soup, because you can make pate from the breast, and stew from the wings and thighs.
3. Fill the meat with drinking water and place on the stove to cook. Boil, reduce heat to low and cook for about 40 minutes. At the same time, remove the formed foam from the surface of the broth.
4. Transfer the soaked lentils to a sieve and rinse under clean water. Peel and dice the carrots.
5. Put the lentils with carrots into the broth and heat to a boil.
6. Then reduce the temperature to low and simmer the soup for about half an hour to soften the lentils. Then add finely chopped herbs to the soup: dill, parsley, lentils. Greens can be used fresh, frozen, or dried. Also put the garlic, passed through the press, into the pan.
7. Season the soup with salt and ground pepper. You can add additional spices to taste if desired. Boil the soup for about 5 more minutes and remove the pan from the heat. Let the broth steep for 15 minutes.
8. Pour the finished soup into bowls and serve. Serve with croutons, croutons, or fresh bread.
See also the video recipe on how to make lentil soup.
