Green lentil soup cooked in chicken broth with yellow tomatoes and new potatoes is a hot summer dish that you should try to cook during the ripening season of vegetables. The soup turns out to be thick, fragrant and nourishing; it can quite replace the first and second courses. Lentils and chicken cooked at the same time, it will take about an hour, during which you can just cook vegetable seasoning from tomatoes and peel potatoes.
Soups with lentils and meat in various variations are present in many cuisines of the world, so there are an incredible number of cooking recipes. Unlike red and brown, green lentils are cooked a little longer, but it does not need to be pre-soaked as peas or beans. If you are wondering - how to cook lentil soup, then boldly cook it according to this recipe - the combination is very good, the result exceeds expectations!
- Cooking time: 1 hour 20 minutes
- Servings: 4
Ingredients for Lentil Soup:
- 600 g chicken;
- 150 g green lentils;
- bunch of parsley;
- 4 cloves of garlic;
- 150 g of sweet pepper;
- 300 g yellow tomatoes;
- onion head;
- 200 g young potatoes (small);
- pods of bitter chili;
- salt, sugar, red pepper, olive oil for frying.
Method of cooking soup with lentils, yellow tomatoes and young potatoes.
Immediately set to prepare the chicken and lentils, at the same time prepare the vegetables.
So, pour 1.5 liters of cold water into the pan, put the chicken cut in small pieces, add a bunch of parsley and 2 cloves of garlic. Then pour the washed green lentils. It is necessary to sort and wash it - pebbles and debris sometimes come across. We put on the stove, cook on a quiet fire for 45 minutes - 1 hour.
For vegetable dressing, finely chop the head of onions, passeruem in heated olive oil for frying.
Add to the onion the remaining garlic, chopped finely and a pod of hot pepper, cut into rings.
We clean the sweet Bulgarian pepper from seeds, cut into 1 centimeter wide strips, add to steaming.
Ripe yellow tomatoes put in boiling water for 1 minute, cool under a tap, remove the skin. Cut the tomatoes into large pieces, add them to the pan, simmer on medium heat for 25 minutes.
It only remains to thoroughly wash the small tubers of new potatoes, cut them into pieces, and you can “collect” the ingredients of the soup.
From the prepared broth we take parsley and chicken pieces, the lentils will remain at the bottom of the pan.
Add new potatoes, increase the heat, bring to a boil.
Put stewed vegetables, add about 1, 5 teaspoons of coarse salt, a teaspoon of sugar and ground red pepper to taste.
Cook until potatoes are ready, it usually takes no more than 10 minutes.
Pour hot soup in plates, sprinkle with parsley or cilantro, serve to the table. Enjoy your meal!
Lentil soup is a great option for dinner or lunch. You can always modify it by adding products that you think are suitable. In any case, you get an aromatic, rich and tasty soup.
