Chicken soup with green lentils recipe. Chicken Lentil Soup: Recipes and Cooking Tips

The benefits of lentils are legendary. Firstly, it is rich in vegetable protein, which is necessary for the growth of muscle mass. Secondly, the composition of lentils includes vital amino acids, fiber, vitamins and minerals that are needed for the normal functioning of the whole organism. Thirdly, this representative of legumes is perfectly digested, providing satiety and not leaving a feeling of heaviness after dinner. This article proposes to cook lentil soup with chicken - one of the most delicious and healthy first courses. Below are step by step recipes.

The first dish of lentils has a rich taste, a pleasant texture and a delicious aroma. But before you start preparing it, you should consider a number of important recommendations:

1. To cook soup, you can take red or green lentils. In the first case, the dish will have a creamy texture. This is explained by the fact that red lentils are a product that has been peeled, so it boils quickly and very well. This allows you to use it in the preparation of mashed potatoes and cream soup.
2. To get a decent first course, you need to figure out how much lentils are cooked in the soup. But it all depends on the variety. So, red lentils do not require soaking and are cooked for no more than 15 minutes. But the green one is cooked for about 1-1.5 hours. At the same time, it does not boil soft and retains a dense structure.
3. The most delicious lentil soup is made with chicken broth. And for this you need to know how long to cook the chicken. In this case, it all depends on the size of the carcass. On average, the broth from a small chicken is cooked for 35 minutes, while the bird should be placed in cold water, and after boiling, be sure to remove the foam from the surface of the water. Then the broth will turn out tasty and fragrant.

Easy Lentil Chicken Soup

A hearty, bright and fragrant first course can be cooked according to the following recipe. The step-by-step instructions for how to cook lentil soup with chicken are as follows:

1. Put chicken meat (200 g of any parts of the bird) in a saucepan, pour water (2 l), wait until it boils, salt and cook over low heat for 20 minutes.
2. Rinse red lentils (200 g) under running water. Add to the broth and cook for 15 minutes along with the bird.
3. Remove chicken from soup and remove from bones.
4. Cut the onion into cubes, and chop the carrots into strips.
5. Fry the vegetables in vegetable oil (2 tablespoons) until the onions are soft and add them to the soup.
6. Cook the dish for another 10 minutes. Don't forget to salt and pepper.
7. When serving, place chicken pieces in each plate and sprinkle with herbs on top.

Red lentil soup with chicken and tomatoes

This hearty soup will help you forget about the feeling of hunger for a long time. It turns out thick and rich, while very light, because the calorie content of 100 g of such a dish is only 48 kcal. Directly, the recipe for lentil soup with chicken consists of just a few steps:

1. Chicken breast (200 g) cut into small pieces.
2. Pour vegetable oil (3 tablespoons) into a saucepan with a thick bottom, heat it up and put the prepared chicken into it. Fry until golden brown over medium heat.
3. Chop the onion and garlic (2 cloves) and put in a pan with the chicken. Add paprika (1 tsp) and a pinch of salt. Saute vegetables with poultry pieces and spices for 5 minutes.
4. Carrots and pumpkin (250 g) cut into cubes and add to the pan. Fry everything together for another 7 minutes.
5. Pour vegetables with water (2.5 l).
6. Put in lentils (160 g), bring to a boil, salt to taste.
7. After 15 minutes, add tomatoes (350 g), peeled and finely chopped, to the pan.
8. After boiling the soup, cook it for another 5 minutes. Adjust the taste by adding spices.

Green Lentil Chicken Soup

The next dish is not only tasty, but also bright. It perfectly combines both red bell pepper and green lentils, which do not boil in soup, retaining their rich taste. Preparing this dish is easy:

1. Boil chicken thigh broth (2 pcs.). After 30 minutes, remove the bird, cut into pieces.
2. In the broth (1.5 l) put green lentils (¾ tbsp.). To make it cook faster, it is recommended to pre-soak it for several hours. In addition, you need to know in advance how much lentils are cooked in the soup. If it is a green variety, then in this case the heat treatment time is 1 hour.
3. Boil the lentils until half cooked, then add 3 diced potatoes to the soup.
4. In sunflower oil, fry the onion, grated carrots and sweet pepper, chopped into cubes until soft.
5. Add the roast to the pot, season with salt.
6. Continue to cook the soup for another 10 minutes. At the end of cooking, add pepper, bay leaf and Provence herbs.

Lentil soup with mushrooms and chicken

To make the dish as fragrant as possible, it is recommended to use dried forest mushrooms when preparing it. However, there is no doubt that lentil soup with chicken and champignons will come out no less tasty.

The dish should be prepared in the following order:

1. Put half of the homemade chicken in a saucepan and pour 2.5 liters of cold water into it. Bring to a boil, after which the first water is drained, and the bird is poured with the same amount of clean water. Add a whole onion to this. Boil the broth for 1-1.5 hours, depending on the age of the chicken.
2. Soak a handful of dried mushrooms in water for 1 hour.
3. Add cubed potatoes (4 pcs.) to the finished chicken broth.
4. After 10 minutes, add red lentils (1 tbsp.).
5. At this time, fry the onions and carrots and also add them to the soup along with the soaked mushrooms.
6. To taste, add salt, pepper and turmeric (1 tsp) for a beautiful color. After 15 minutes, the soup can be removed from the heat.

Recipe for lentil soup with chicken in a slow cooker

This hearty soup will warm you up in cold winters. It turns out amazingly tasty, and it's easy to prepare:

1. First of all, boil until cooked 200 g of chicken meat, cool and disassemble it.
2. In the "Frying" or "Baking" mode, fry the onions and carrots in oil for 15 minutes. Add the diced tomato to this.
3. To the vegetables in a bowl, put potatoes chopped into cubes (2 pcs.), Chicken meat, 150 g of lentils.
4. Add salt and spices (suneli hops, basil, a tablespoon of soy sauce).
5. Pour the ingredients with water (2 l).
6. In the "Soup" mode, cook lentil soup with chicken for 40 minutes. When serving, you can add sour cream and greens to the plates.

Healthy and delicious lunch - lentil and potato soup, choose the best recipe!

• Red lentils - 100 g
• Potato - 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, pour 1 liter of cold water, bring to a boil.

Wash potatoes, peel, cut into cubes.

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

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

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

Add chopped tomatoes, tomato paste to vegetables.

Mix everything (if necessary, add a little water), cover 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.

Soup can be served with croutons. Bon appetit.

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

Thick, fragrant lentil soup resembles pea, but has a special taste. Some tasters pick up a nutty note in it. A small amount of fragrant thyme (thyme) will add an even more interesting taste to the soup. This herb goes well with lentils, and together you get an even more harmonious taste than with traditional bay leaves for soups.

• 200-300 g of meat;
• 1 glass of lentils;
• 2-3 medium potatoes;
• 1 carrot;
• 1 onion;
• 1-2 tablespoons of sunflower oil;
• 1 tablespoon salt without top (or to taste, try);
• A pinch of dried thyme;
• A bunch of fresh herbs (dill, parsley).

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

While the meat is cooking, prepare the other ingredients. Rinse the lentils 2-3 times and fill them with clean cold water: having saturated with it, cereals, like peas or beans, will cook faster.

Peel potatoes, carrots and onions. Chop the onion, and grate the carrot 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 circles.

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. Turning off the frying, for now we leave it.

When the meat becomes soft, it's time to pour the cereal into the soup. The lentils, meanwhile, have absorbed almost all the water. Put it in a saucepan, stir and cook for 10 minutes.

And while the cereal is cooking, cut the potatoes into small cubes.

Pour the potatoes into the soup, stir.

After another 5 minutes, add carrot-onion frying to the pan. Let everything boil together for 2-3 minutes, but for now you can wash and finely chop the greens.

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

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

Recipe 3: Chicken Soup with Lentils and Potatoes

Chicken soup with lentils, the recipe with a photo 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 has a lot of vegetables and spices, so the taste is bright, rich. And the soup is prepared easily and quickly, especially if there is ready-made chicken broth.

Cooking can be delayed only because of lentils: it, like all legumes, requires soaking; without it, peas will cook for a long time. Instead of waiting for the lentils to swell and soften, use steamed red lentils in your soup. You can not soak it at all or hold 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 pc;
• sweet bell pepper - 1 pc (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;
• zira (cumin) - 2-3 pinches;
• black peppercorns - a third of a teaspoon;
• sour cream, greens - for serving.

Pour steamed red lentils with tap water or filtered water. Pre-wash several times, clean from 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 to soak and cook.

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

Heat the broth over medium heat, wait until it starts to boil. Pour the lentils (we decant the water), stir so that nothing sticks to the bottom. Cook for five minutes from the re-boiling of the broth.

We spread the potato cubes, cook on a very quiet fire, covering with a lid. Cook until potatoes are tender, 10-12 minutes. During this time, the steamed lentils will also reach readiness.

At the same time we pass the vegetables for frying. Sauté the onion in a small amount of oil until the color changes. Add the cubes of carrots, stirring, warm up so that 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 it in advance, immediately send it from the freezer to the pan.

Preparing a spicy mixture for dressing vegetables. We knead 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 spices becomes strong.

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

We spread the contents of the pan in a boiling broth with cooked potatoes and cooked lentils. We bring to a boil. Salt, taste. We correct in the right direction (if the taste is sour, we correct it by adding sugar, if it seems bland, add lemon juice). Cook the soup for five minutes, turn off, leave 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 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
• seasoning all-purpose
• bay leaf 2 pcs.
• vegetable oil 30 g
• water 2 ½ l

Rinse the lentils, place in a saucepan, cover with water. Put the pan on the fire, bring to a boil, remove the foam.

Peel potatoes and cut into cubes.

Add potatoes to pot with lentils. Boil everything over low heat for 20-25 minutes.

Cut the onion into pieces, carrots into strips. Place the 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 occasionally.

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

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

Pour the hot soup into bowls and serve. The soup tastes very similar to pea soup, but it cooks many times faster. Bon appetit.

Recipe 5: Green Lentil and Potato Soup

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

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

Wash the lentils thoroughly, pour cold water over them. Put the pot on the fire, 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 potatoes. Cut into pieces.

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

Wash tomatoes, peel, grate.

Heat up the pan. Pour vegetable oil. Put onions, carrots and peppers. Simmer over medium heat, stirring occasionally, 3-4 minutes.

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

Put the roast and potatoes in a saucepan. Salt, pepper, add your favorite spices.

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

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

Recipe 6: Lean Soup with Lentils and Potatoes

I bring to your attention a recipe for soup with lentils and potatoes. It is quite satisfying and nutritious, despite the fact that it is cooked without meat. Celery and parsley, which have a beneficial effect on the human body, give a unique aroma and great taste to lean lentil soup. These vegetables are not in vain called the "pantry of health." Their use will help strengthen the immune system and prevent spring beriberi.

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

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

Onion cut into cubes and fry in sunflower oil.

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

Put 2 tablespoons of tomato sauce in a frying pan with vegetables and simmer for another 5 minutes.

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

Bon appetit everyone!

Recipe 7, Step by Step: Lentil Soup with Mashed Potatoes

Even on fasting days, you can enjoy breathtakingly delicious dishes! And an example of this is lean lentil soup puree! Preparing this fragrant, first hot dish is easier than ever, the main thing is to have all the necessary products on hand and the desire to pamper 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 teaspoon
• Red pepper hammers on the tip of a knife or to taste
• Black pepper to taste
• Allspice to taste
• Laurel leaf crushed pinch
• 1/4 teaspoon chopped sage

Making a delicious lean lentil soup is very easy, knowing a few secrets of processing these incredibly healthy pulses. First of all, turn on the stove to a strong level, put a kettle on it with 1 liter of pure 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 under fresh water from dust. Then we shift it into 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 the preparation of the first hot lenten dish.

Onions, carrots and potatoes are peeled with a sharp knife, cutting it into a thin layer. We wash the vegetables under cold running water from any kind of contamination and dry them with paper kitchen towels from excess moisture. After that, we put the vegetables one by one on a cutting board and chop. Potatoes in cubes or cubes with a diameter of up to 2 centimeters, chop the onion in a cube with a diameter of up to 1 centimeter, and rub the carrots on a coarse grater.

We put the potatoes in a deep bowl and fill it with ordinary running water so that it completely covers the pieces of tubers so that the vegetable does not darken before the soup is cooked. Divide the rest of the chopped ingredients into separate bowls. We also put all the necessary spices, salt, vegetable oil on the kitchen table and put peeled garlic cloves in a separate bowl.

After 1 hour, put the pot with soaked lentils on the stove, turned on to the middle level. We introduce chopped potatoes into the container, after draining the water from it. Cook the ingredients for 15 minutes, periodically removing the foam from the broth with a slotted spoon. Time is counted after boiling liquid.

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

After 10 minutes, the lentils will begin to boil, and the potatoes will reach half-cooked. After another 5 minutes, the mass in the pan will begin to resemble mashed potatoes with pieces of potatoes. It is at this time that we add the dressing to the pan, all the spices indicated in the recipe, salt to taste and squeeze the garlic cloves through the garlic press. Cook the soup for another 8-10 minutes until fully cooked. After turning off the stove, grind all the ingredients of the dish with a hand blender to a puree state, 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 bowls and serve for dinner.

Details

From green lentils and chicken, you can cook not only tasty and satisfying, but also dietary soup. In addition, this soup will definitely bribe you not only with its taste, but also with ease of preparation. Green lentil soup can be made bright and beautiful, which will not only improve your appetite, but also lift your spirits.

Green lentil and chicken soup

Required Ingredients:

• onion - 1 pc.;
• green lentils - 1 tbsp.;
• carrot - 1 pc.;
• green onions;
• water - 1 l;
• olive oil - 2 tbsp;
• chicken breast - 1 pc.;
• spices and salt - to taste.

Cooking process:

Get the bone-in chicken breast. Separate the meat from the bones. Place the breast bones in a saucepan and cover with water. Bring the broth to a boil. Don't forget to remove the foam. To make the broth fragrant, you can add a peeled whole onion to it, which must be discarded at the end of the preparation of the broth.

Rinse the lentils and send to the boiled broth. Simmer the lentils in the broth for about 40 minutes over low heat until cooked through.

While the lentils are cooking, peel the carrots and onions and cut into small cubes. Cut the meat from the chicken breast into small pieces of arbitrary shape. Put the meat in a pan with vegetable oil. Fry the chicken meat for about 3-4 minutes, and then add the chopped onions and carrots.

Saute vegetables with meat until they are soft.

When the lentils are cooked, remove the bones from the broth. Remove the meat from the bones and return to the soup, and the bones should be discarded. Put the fried vegetables and chicken breast into the pan. After salting and adding spices, cook the soup until tender for 10-15 minutes.

Add the chopped green onion to the soup.

Green lentil soup with chicken and mushrooms

Required Ingredients:

• chicken drumsticks - 2 pcs.;
• carrot - 1 pc.;
• potatoes - 5 pcs.;
• green lentils - 1 tbsp.;
• onion - 1 pc.;
• mushrooms - 300 gr.;
• spices - to taste;
• vegetable oil;
• salt - to taste.

Cooking process:

Wash the chicken thighs well and place in a bowl. Pour the shins with three liters of cold water. Add bay leaf, black or allspice peas, and a little salt to the pan.

Boil the broth until the meat is ready. This will take about 40 minutes. While the meat is cooking, peel the potatoes and cut them into not too small cubes.

Rinse the lentils in several waters, pouring them into a bowl.

When the drumsticks are ready, remove them from the pan and place them on a plate to cool. Send the lentils and potatoes to the broth. Cook until lentils are cooked.

At this time, peel the carrots and onions. Cut the onion into small cubes and put in a pan, adding a little vegetable oil. While the onion is frying, grate the carrot. When the onion becomes transparent, add carrots to it.

Meanwhile, cut the mushrooms into plates or small pieces. Add chopped mushrooms to lightly sautéed vegetables. Fry everything until done.

Separate the cooled meat from the bones and divide into small pieces. Mix meat with fried vegetables and mushrooms. Send the roast with meat to the soup. Let the soup simmer for 5 minutes.

Serving on the table, the soup can be sprinkled with chopped herbs and seasoned with sour cream.

Soup with lentils and chicken has a unique feature of combining dietary and nutritional properties. This dish has a minimum of fat, but it has vegetable protein, which is better absorbed by the body.

Just a few tablespoons of soup will make you feel full. This is due to the fact that lentils contain a large amount of natural sugar and starch. It is also rich in unsaturated fatty acids Omega-6 and Omega-3.

This dish is recommended for those who have problems with digestion. The high fiber content allows food to be digested and processed faster. And lentil soup with chicken is rich in many trace elements: iron, potassium, magnesium, iodine and many others.

This legume contains an amino acid that has a positive effect on the nervous system.

How to cook soup with lentils and chicken - 15 varieties

A classic version of the dish, in which there is nothing superfluous. All components are well combined with each other and are suitable for a dietary lunch.

Ingredients:

• Potato - 4 pcs
• Onion - 1 pc.
• Carrot - 1 piece
• Bulgarian pepper - 1 pc.
• Tomato - 2 pcs
• Red lentils - 1/2 cup
• Boiled chicken - 500 g
• Celery root - 100 g
• Garlic, salt, herbs to taste
• Vegetable oil

Cooking:

Vegetables and meat should be cut into cubes, and garlic and herbs should be chopped smaller. Bring water to a boil, pour in vegetable oil.

When the water boils, put the ingredients in the pan in the following order (each component should be allowed to boil for about 5 minutes): onions - carrots - celery - peppers - tomatoes - lentils - meat.

At the end, add potatoes, garlic and herbs. Season to taste.

Such a soup without frying can be given even to children.

Double "artillery" in the form of chicken and bacon makes the dish doubly satisfying. If the bacon could not be purchased, then you can replace it with smoked sausage.

Ingredients:

• Lentils - 350 g
• Boiled chicken - 300 g
• Bacon - 200 g
• Potato - 3 pcs
• Paprika - 2 tsp
• Onion - 1 pc.
• Carrot - 1 piece
• Vegetable oil

Cooking:

Add lentils to boiling water and cook until tender. In the meantime, you need to dice the onion, chicken and bacon, and grate the carrots. Fry everything in vegetable oil for a few minutes.

When the lentils are ready, add the diced potatoes and fry.

Sprinkle with paprika and salt.

A very hearty and nutritious dish that is prepared very quickly.

Ingredients:

• Chicken - 300 g
• Lentils - 3 - 4 tbsp
• Onion - 1 pc.
• Carrot - 1 piece
• Tomato - 1 pc.
• Potato - 2 pcs
• Vegetable oil
• Greenery

Cooking:

Cut the chicken into pieces, place in a saucepan, add water and put on fire.

Roast onions, carrots and tomatoes.

Cut potatoes into cubes and add to soup. When it's ready, add the lentils.

Pour roast into a container, salt and shake with herbs.

You can add turmeric, zira and other spices to taste to the soup.

Soup with this healthy legume is liked by gourmets all over the world. An example of this is a colorful soup with lentils and chicken meat from Turkey.

Ingredients:

• Water - 1.5 l
• Red lentils - 1 cup
• Chicken fillet - 300 g
• Rice - 2 tbsp
• Bulgur - 2 tbsp
• Onion - 1 pc.
• Garlic - 2 cloves
• Vegetable oil - 2 tbsp
• Tomato paste - 1 tbsp
• paprika, dry mint, salt, pepper

Cooking:

Cut the fillet into cubes, cook over low heat. After 15 minutes, add lentils to it, after another 15 minutes, bulgur, and then after 15 minutes - rice.

Fry onion and garlic in vegetable oil. Pour in the tomato paste, simmer the mass for another 5 minutes.

Combine the roast and the main ingredients of the soup when the meat is completely ready.

Season generously.

The simplest recipe in which there are no tomatoes, spices and other additional ingredients. Despite the simplicity, the dish is nutritious and tasty.

Ingredients:

• Lentils - 1/2 cup
• Chicken meat - 500 g
• Potato - 4 pcs
• Onion - 1 pc.
• Carrot - 1 piece
• Bulgarian red pepper - 1 pc.

Cooking:

Send the meat to boiling water, cook and remove the foam. Salt to taste.

Cut onions and carrots into strips, pour into soup.

Pre-soak the lentils, and then send them to the pan too.

Cut peppers and potatoes into cubes, pour into a container. Taste and add more salt if desired.

To make the broth more tasty, throw the "tails" from the greens, which are usually thrown away, into the pan along with the meat. After getting them.

Chorba bream or lentil meat soup is a popular dish in Bulgaria. You can discover new culinary horizons by taking into account this recipe.

Ingredients:

• Green lentils - 500 g
• Carrot - 1 piece
• Onion - 1 pc.
• Bulgarian pepper - 2 pcs
• Tomatoes - 2 pcs
• Chicken - 300 g
• Garlic - 2 cloves
• Vegetable oil
• Spices to taste

Cooking:

Soak the lentils in water for a few minutes.

Meat cut into cubes and fry in vegetable oil. Add onion, garlic, pepper to it. When the meat is almost ready, add the tomatoes.

Drain the water from the lentils, pour it into a saucepan and cook for 30 minutes. Add meat with vegetables and cook for another 15 minutes.

Add spices.

If there is a lot of lentils, then you can add more water.

Adding crackers and cilantro will give the soup original culinary notes. Cooking will not take more than 30 - 40 minutes.

Ingredients:

• Lentils - 200 g
• Onion - 1 pc.
• Carrot - 1 piece
• Chicken fillet - 300 g
• Crackers to taste
• Cilantro - 1 bunch
• Garlic - 2 cloves

Cooking:

Boil the fillet in a separate pan.

Cut the carrots and onions into cubes, chop the garlic. Fry all this in another pan with a thick bottom in vegetable oil.

Throw the roast into the pan with the meat. Add lentils and cook until tender. When the soup is ready, season it, sprinkle with croutons and chopped cilantro.

The broth can first be passed through a sieve.

This recipe appeared as a symbiosis of two soups. The experiment was a success and it turned out to be a delicious two-in-one first course.

Ingredients:

• Green lentils - 1 cup
• Chicken fillet - 300 g
• Noodles - 200 g
• Salt pepper

Cooking:

Soak lentils in water for 2 hours. Meanwhile, chop the chicken and boil. After half an hour, add lentils to the soup. Salt.

15 minutes before the end of cooking, add the noodles.

Using a slow cooker will greatly speed up the cooking process and due to the fact that pressure is created, the lentils can not be soaked. She will be soft and so.

Ingredients:

• Potato - 3 pcs
• Chicken - 300 g
• Bulb - 1 pc.
• Bulgarian pepper - 1 pc.
• Red lentils - 1/2 cup
• Carrot - 1 piece
• Salt, dried mint, bay leaf, peppercorns

Cooking:

On the "Frying" function, fry the onions and carrots, previously chopped, in vegetable oil. Add pepper to them.

Cut the potatoes into cubes, send to the multicooker bowl.

Soak the lentils first, then drain the water and pour the beans to the rest of the ingredients.

Put the chicken, pour water. Season and mix well. Set the "Soup" mode for 40 - 50 minutes.

This dish claims to be the most dietary. It can be safely prepared for those who follow a strict diet.

Ingredients:

• Lentils - 1 cup
• Chicken fillet - 300 g
• Tomato - 1 pc.
• Onion - 1 pc.

Cooking:

Boil the fillet, drain the broth. Soak the lentils and boil until tender. Onion and tomato cut into cubes.

Combine all the ingredients and beat down with a blender. Salt moderately.

There are different types of lentils. Green is in no way inferior to red, for example. It is also rich in vitamins and minerals.

Ingredients:

• Chicken breast with bone - 1 piece
• Bulb - 1 pc.
• Carrot - 1 piece
• Green lentils - 1 cup
• Greenery
• Vegetable oil

Cooking:

Finely chop the onion, carrot and herbs. Fry in vegetable oil.

Cover the meat with water and cook until tender. Salt, remove the foam.

After 15 minutes, add lentils to the soup. Cook until done.

Then add roast and salt if necessary.

Smoked meats go well with legumes. Lentils are no exception. Smoked chicken will emphasize the deep taste of the dish.

Ingredients:

• Smoked chicken - 300 g
• Lentils - 1 cup
• Tomato - 1 pc.
• Onion - 1 pc.
• Garlic - 2 cloves
• Potato - 3 pcs
• Vegetable oil

Cooking:

Place the lentils in a saucepan and cook until tender.

Roast vegetables: tomato, onion and garlic.

Cut the chicken into cubes.

When the lentils are ready, add the roast and chicken. After a few minutes, add the potatoes, also cut into cubes. Cook for another 15 minutes. Season to taste.

In addition to the fact that the dish turns out very tasty, it is also very beautiful. The soft texture makes the soup tender.

Ingredients:

• Onion - 2 pcs
• Garlic - 1 clove
• Vegetable oil - 3 tbsp
• Lentils - 150 g
• Ground paprika - 1 tbsp
• Tomato paste - 1 tbsp
• Chicken fillet - 300 g
• Mushrooms - 200 g
• Cream - 150 ml
• Spices

Cooking:

Chop onion and garlic. Pour vegetable oil into the bottom of the pan and fry these components. Then add lentils to them and fry for another 1 minute.

Sprinkle the roast with paprika and pour in water. Cook for 15 minutes.

Cut the breast and fry in a pan. Mushrooms also chop and fry in another pan.

Beat the lentil mass with a blender and combine with mushrooms and chicken. Season to taste.

Spices transform a simple lentil and chicken soup into an original Greek dish.

Ingredients:

• Lentils - 300 g
• Onion - 1 pc.
• Garlic - 1 clove
• Carrot - 1 piece
• Tomato paste - 2 tbsp
• Olive oil - 50 ml
• Chicken fillet - 200 g
• Water - 1 l
• Oregano, razmarin, bay leaf, salt, pepper to taste

Cooking:

Pour oil into the bottom of a heavy-bottomed pan and fry the chicken. Add onion and garlic to it. After 5 minutes, add diced carrots and tomato paste.

Rinse the lentils and pour into a container with frying.

Pour in water and season to taste.

Lentils are rich in proteins, barley is also very nutritious, so this first course will definitely be very satisfying.

Ingredients:

• Barley - 1/3 cup
• Lentils - 1/2 cup
• Bulb - 1/2 piece
• Garlic - 3 cloves
• Carrot - 1 piece
• Parsnip root - 1/2 piece
• Red bell pepper - 1 pc.
• Canned tomatoes - 1 can (400 g)
• Olive oil - 3 tbsp
• Chicken meat - 400 g
• Spices

Cooking:

Barley must first be soaked for several hours. Put the water with the chicken on the fire, bring to a boil and throw in the barley. Boil for approximately 30 minutes.

For frying, chop the onion and garlic, fry them in olive oil. Add carrots, peppers and parsnips, also finely chopped.

After 5 - 6 minutes, you need to add tomatoes to the roast (you can pour a little juice from the jar).

When barley and meat are ready, add lentils and vegetables to them.

Cook until tender, season to taste.

Lentil soup with chicken is a new dish for many people. Due to its richness, taste and inexpensive ingredients, it can become a favorite among first courses.

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

2017-12-22 Irina Naumova

Grade
prescription

2676

Time
(min)

servings
(people)

In 100 grams of the finished dish

6 gr.

5 gr.

carbohydrates

4 gr.

91 kcal.

Option 1: Chicken Lentil Soup - Classic Recipe

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

Ingredients:

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

Step by step chicken lentil soup recipe

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

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

We take out the chicken, cut the meat from the bones. You can use half of the meat, take the rest to prepare another dish, such as a salad. If you want to get a thick soup - take all the parts.

I put it back in the broth.

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

Pour a little vegetable oil into the pan, heat it up and put the onion. Fry until soft and translucent.

Add carrots, mix and continue cooking passivation. 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 red steamed, it can be added to the broth immediately after the potatoes. Cook for five more minutes.

Now you can add vegetable passivation, add salt to taste, 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 Lentil Chicken 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 her. We complement the dish with melted cheese, we get a light creamy aftertaste. The soup will be more tender.

Ingredients:

• 400 gr chicken drumsticks;
• 300 gr potatoes;
• one bulb;
• one carrot;
• two table of lodges raises oils;
• 100 gr of processed cheese;
• 150 gr red lentils;
• 1/2 teaspoon salt;
• 1/3 teaspoon black pepper.

How to quickly cook chicken soup with lentils

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

We clean the carrots from the top layer, wash and rub on a grater.

We free the onion from the husk, rinse with cold water and chop into squares.

Peel potatoes, 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 to the broth after the chicken.

Make a golden fry of onions and carrots. First, fry the onion, after softening, put the carrots. We immediately put the frying into the broth.

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

Grate melted cheese or chop with a knife. We send to the soup, stir.

We cook the soup for another quarter of an hour, we try the potatoes and lentils for readiness. If the ingredients soften, 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 soup-puree with chicken, lentils, squash caviar, sweet peppers and cream. In the end, we puree the finished soup with a blender, and then season with cream. Serve crackers or croutons as an addition to this soup. So let's get started.

Ingredients:

• two liters of chicken broth;
• one boneless chicken breast;
• two large tubers of potatoes;
• one head of onion;
• one carrot;
• half a bell pepper;
• 30 gr red lentils;
• two tables of squash caviar;
• two tables of spoons of cream;
• 1/2 teaspoon Italian herb seasoning
• two table of lodges raises oils;
• salt and pepper to taste.

How to cook

Red lentils cook quickly. But we will wash it anyway and fill it with water, 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 a little oil into the pan, heat it up and start frying the chicken. Stirring, bring to a beautiful golden brown on all sides.

While the chicken is roasting, peel and cut the potatoes into small cubes. Send it to the pan to the chicken and mix.

Now we need to peel and chop the onion, carrot and bell pepper. We take out the seeds from the latter, cut off the white fibers and take only half.

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

We send all the vegetables to the pan, add the Italian herbs seasoning, sprinkle with pepper and salt.

Mix everything and fry for about five minutes.

Now we place the contents of the pan in a saucepan, put the zucchini caviar and fill it with chicken broth.

As soon as the broth boils, drain the water from the lentils and put it in a saucepan. Cook the soup until the potatoes are ready.

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

We put back on the fire, we try for salt, pepper and spices. Add as needed. Add cream, stir and bring to a boil. Immediately turn off the heat and let it brew for five minutes.

Serve soup with fresh herbs, crackers or croutons.

Option 4: Turkish Chicken Lentil Soup

This recipe is very fragrant and spicy soup. Lentils are popular in the East, they are used in the preparation of 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 bulb;
• two tomatoes;
• one table spoon of lemon juice;
• 1/2 teaspoon mint;
• 1/3 teaspoon basil;
• salt and pepper to taste.

Step by step recipe

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

We wash the lentils and recline in a colander or sieve. All water must drain.

Peeled potatoes cut into small cubes.

Peel the onion and cut into half rings.

We clean the carrots from the top layer and rub on a grater.

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

Take a deep frying pan or saucepan, pour oil. First, fry the onions 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 we introduce the tomatoes, stir and simmer for another four minutes.

Tip: Tomatoes can be replaced with prepared pasta if desired, but with fresh vegetables, the taste will be more juicy.

We take a pan, add the contents of the pan to it and put the potatoes.

We have leftover broth after boiling the breast. Pour five cups of broth into the pot. 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, stir.

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

So, forty minutes have passed. Remove the soup from the heat and puree with a blender until smooth. If you get a very thick mass for your taste, add a little broth or boiled water.

Now add the remaining spices, a spoonful of lemon juice, stir and put on fire again.

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

Now you need to properly serve the dish on the table. In Turkey, deep bowls are used. They put spicy cream soup and pieces of chicken. Sprinkle with breadcrumbs if desired.

Note: The next day, the soup will infuse even more, it will become thicker and spicier.

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 gr of champignons;
• one potato tuber;
• one bulb;
• one carrot;
• two leaves of lavrushka;
• three peas of pepper;
• two table of lodges raises oils;
• green onions and dill - a few branches;
• salt and pepper to taste;
• sour cream for serving.

How to cook

We thoroughly wash the chicken drumsticks, put them in a cooking container and pour three liters of water.

Put the parsley, peppercorns and cook, removing the foam, until tender. It is better to salt the water after boiling.

Peel the potatoes, wash and cut into small cubes.

Rinse green lentils until water runs clear.

As soon as the drumsticks are cooked, we take them out of the broth, disassemble them into fibers and put them back without bones.

Add potatoes and lentils immediately.

Wash mushrooms well, 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, sprinkle with black pepper. Once the carrots are soft, add the mushrooms and fry until all the ingredients are golden brown.

We introduce the frying into the soup, mix and cook for another seven minutes. Try for salt and pepper.

Dill and green onion wash and chop with a knife.

We turn off the finished soup, give it a little rest and serve it to the table.

Do not forget about sour cream and a plate of chopped herbs.