Lentil soup with chicken. Green Lentil Soup with Chicken

If you dig a little into history, a very interesting fact emerges - stew with the addition of lentils has been known since Biblical times. And Asia is considered to be the ancestor of this tasty and nutritious soup. It was they who discovered the beneficial properties of vegetable protein in cereals, and passed on the recipe for making stew to other peoples.

Nowadays, soups with lentils without the addition of meat ingredients, that is, lean ones, are a must in monastery cuisine, and due to the thickness and the fact that the grain has a powerful taste, the stew will appeal to those who do not fast.

Like all other legumes, lentils are very harmonious with spicy spices and herbs, vegetables and other spices to suit your taste. Fresh herbs not only brighten the taste of the first dish, but also do not overwhelm the taste of the lentils themselves.

A little about the rules for choosing products and cooking

Red lentils, like orange ones, do not need to be soaked for cooking. It is enough to sort it out and rinse it - they cook very quickly;
For cooking, you must use vegetable, meat broth or filtered water. If the tap water is hard, the lentils will take a very long time to cook;
Lentils are a very filling and nutritious product, so you shouldn’t cook soups in fatty broth or add a lot of smoked meats. And green lentils have a mushroom aroma - so the soup can be enriched with additional flavor by adding champignons or wild mushrooms;
The soup can be left unchanged, with pieces of cereals and vegetables, or pureed, with the addition of cream. This dish should be served hot, with chopped parsley and garlic croutons;
Lentil soup or stew can become the signature dish of any housewife - if you approach the cooking process creatively and creatively. The beans themselves do not have a very strong taste or aroma, so the taste of the stew will depend on the additional ingredients in the recipe.

Lentil soup with spicy sausages

Ingredients	Quantity
lentils	- 250 g
sausages	- 4 things.
flour	- 35 g
bulb onions	- 1 PC.
carrot	- 2 pcs.
mustard	- 15 g
apple cider vinegar	- 10 ml
lavrushka	- 2 leaves
rast. oil	- 35 ml
sea salt	- 1 pinch
black pepper	- 1 pinch
sour cream	- 15 g
greenery	- 10 ml

Cooking time

calorie content per 100 grams

The dish is dedicated to lovers of beer and spicy sausages. It is directly related to Bavarian and German cuisine. The original recipe calls for hot and spicy sausage, but you can substitute smoked sausage, bacon or brisket.

Cooking steps:

Despite the fact that the soup is prepared with water or vegetable broth, without meat, it turns out satisfying due to the addition of potatoes. But you can successfully replace it with cauliflower - it will turn out even tastier.

Cooking time – 45 minutes.

Calories per serving: 60 calories.

Cooking steps:

Wash and sort the lentils very carefully, and fill them with water in a saucepan and set to cook. Add peeled, coarsely chopped potatoes. Do not add salt, cook the beans and potatoes until tender;
Place half the lentils and potatoes in another bowl, along with the broth. You can use a blender or puree masher to grind some of the cereal into the broth. Combine the puree mixture with what is left in the first pan;
Sauté vegetables – garlic and celery, peel and finely chop carrots. Fry a little or simmer in a frying pan with water. Add tomatoes - fresh fruits can be replaced with canned ones or tomato paste can be used;
Drain the liquid from the jar of olives and chop them, add them to the soup along with the roasted vegetables, season the stew with salt and spices. Serve immediately, with the addition of rich sour cream and herbs.

Soup with fresh sorrel

An incredibly tasty alternative to green borscht with sorrel. To make the appearance of the soup attractive, it is recommended to use green lentils.

Cooking time: 85 minutes.

Calories per serving: 138 calories.

Cooking steps:

Since the green variety of lentils requires soaking, the easiest option is to boil them along with the meat, which should be cut into small pieces. You just need to carefully sort out the grains and rinse them thoroughly. Cook for about an hour until the lentils and pieces of pork, chicken or beef are cooked through;
Peel the potatoes and add them to the broth. Peel the onions, chop and fry. Add to potatoes and broth;
Chop fresh herbs and add them to the almost finished soup when the meat, cereals and vegetables are soft. Season with salt and spices. This soup should be served with sour cream.

Delicious lentil soup with chicken - Jewish recipe

A simple recipe for those who like to be creative and imaginative in cooking. You can add various ingredients to the soup according to your taste - eggplant. Mushrooms or other products that you have.

Cooking steps:

Place half of the chicken carcass or parts thereof in a saucepan, add water and cook until the meat is cooked. The meat can be removed to remove bones and veins, and any type of lentil can be added to the broth;
When boiling lentils with chicken meat, you can add herb stalks, bay leaves and caraway seeds to the broth, leaving a little to spice up the soup at the end of cooking;
Rinse the rice, preferably using steamed or round rice. Add it to the broth along with the chopped vegetables. It’s just that vegetables can be sautéed in oil, but chicken broth turns out to be quite fatty anyway, so it’s difficult to chop them up and add them raw to the broth;
Serve the soup with a slice of lemon in a bowl and chopped herbs. Instead of bread, offer your guests or household members a thick flatbread or pita bread, heated in the microwave.

An easy-to-prepare, delicious dish of red lentils with pork ribs and pickled tomatoes will warm you up and delight you with its taste in the cool spring.

Cooking time: 65 minutes.

Calories per serving: 69 calories.

Cooking steps:

To cook the stew you will need a pan with a thick bottom and walls. Without adding oil to it, you should fry the fatty ribs until golden brown;
As soon as the meat acquires a fragrant crust, add onions and carrots cut into half rings, fry a little and add lentils. All that remains is to fill everything with water and boil for an hour over low heat;
To make this soup, you should use red or orange lentils to complement the carrots and tomatoes.
Shortly before the meat and cereals are ready, add chopped potatoes, after 10 minutes, chopped canned tomatoes, spices, salt and herbs;
Simmer the stew for another 10-15 minutes, reducing the heat to a low simmer, and serve with croutons or garlic croutons.

Features of preparing soup and stew - revealing useful tricks

Soups and stews with the addition of lentils are an excellent alternative to pea soup with smoked meats. Due to the fact that the cereal has a brighter taste, the soup can be prepared lean, with water or vegetable broth;
With rare exceptions, red varieties of lentils (Egyptian), yellow or orange are suitable for soups. Green cereals make excellent side dishes with the addition of meat or smoked meats;
When cooking meat broth, it is recommended to add fresh root vegetables, onions and garlic, root or petiole celery, carrots and tomatoes;
You can season the dish with any spices, even the most exotic ones. By experimenting with cooking, you can choose the optimal balance of seasonings for yourself;
When boiling lentils, under no circumstances should you salt them, even with a small amount of salt. It is added only after the product is completely cooked and soft;
Before serving soup or stew, you should let the dish brew for a while. This will allow the spices to develop and enhance the flavor. Cumin and coriander, turmeric and sweet (smoked) paprika, garlic and ginger, sour cream for serving and a wide variety of fresh and dried herbs are excellent as seasonings;
If you are preparing a puree soup, then you should increase the heat while boiling, then the lentil kernels will be able to fall apart, and you will not have to use a blender. With minimal boiling, the product has time to cook, but the cereal remains intact.

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:

Place chicken in container. To fill with water. Lightly salt it.
Throw in the laurel leaves. Spice up.
Boil. Skim off foam flakes.
Set the fire to low.
Cook for half an hour.
Get the meat.
Cool. Slice.
Rinse the lentils. Place in broth.
Cook until done.
Remove the husks from the bulbs.
Shred.
Wash the carrots. Clean. Grate. Use a medium grater.
Wash the mushrooms. Cut into slices.
Send the prepared products to the lentils.
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:

Cut the fillet. Small pieces required.
Wash the lentils.
Peel the bulbs. Cut.
Peel the carrots. Take a grater (medium). Grate.
Cut the potatoes into cubes.
Remove the skins from the tomatoes after pouring boiling water over them. Slice. You can mash it with a fork.
Chop the greens.
Peel the garlic. Grind.
Pour oil into the bowl. Place chicken, onion, carrot.
Set the “Baking” mode.
Time to choose a quarter of an hour. During this time, the vegetables will fry.
Throw in potatoes, bay, lentils. Add some salt. Pour in water. Sprinkle pepper.
Set the “Quenching” program.
Select time – hour. The lid must be closed.
Throw in garlic and herbs.
Set the time to 17 minutes.
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:

Soak green lentils overnight. Other types can be cooked immediately.
Remove the skins from the onion. Grind.
Peel the carrots. Grind using a grater.
Peel the potatoes. Cut. You will need small cubes.
Cut the pepper. Remove seeds. Cut into cubes.
Throw carrots into a hot frying pan.
Fry for five minutes.
Add pepper. Then after three minutes onions. Pass.
Place chicken and lentils in a container.
Pour in water. Boil for an hour.
Place potatoes.
Place the roast. Add some salt. Sprinkle with pepper. Place laurel.
Peel the garlic. Grind.
Place butter and garlic in a frying pan. Add a spoonful of paprika. Stir and remove from heat. Pour into soup.
Boil for a couple of minutes.
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:

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.
Rinse the chicken. Butcher. Place in a saucepan. Fill with water. Add some salt. Boil.
Peel the carrots. Grate. Use a coarse grater.
Peel the pepper. Slice. For cooking you need cubes.
Remove the skins from the onion. Shred.
Chop the greens.
Throw into the broth. Boil for half an hour.
Peel the potatoes. Slice. Cubes are best. Add to soup.
Transfer the lentils to the broth.
Boil for a quarter of an hour. Add some salt. Add spices. Let it brew.

Legends can be made about the benefits of lentils. Firstly, it is rich in plant protein, which is necessary for muscle growth. Secondly, lentils contain vital amino acids, fiber, vitamins and minerals that are necessary for the normal functioning of the entire body. Thirdly, this representative of legumes is perfectly digestible, providing satiety and not leaving a feeling of heaviness after lunch. This article suggests preparing lentil soup with chicken - one of the most delicious and healthy first courses. Below are step-by-step recipes.

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

To make the soup, you can use 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 peeled product, so they boil quickly and very well. This allows you to use it when preparing purees and cream soup.
To get a decent first course, you need to find out how long the lentils are cooked in the soup. But it all depends on the variety. So, red lentils do not require soaking and cook for no more than 15 minutes. But the green one takes about 1-1.5 hours to cook. At the same time, it does not boil over and maintains a dense structure.
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, and 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 be tasty and aromatic.

Simple Lentil Soup with Chicken

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

Place chicken meat (200 g of any parts of the bird) in a saucepan, add water (2 liters), wait until it boils, add salt and cook over low heat for 20 minutes.
Rinse red lentils (200 g) under running water. Add to the broth and cook for 15 minutes with the bird.
Remove chicken from soup and remove from bones.
Cut the onion into cubes and chop the carrots into strips.
Fry the vegetables in vegetable oil (2 tbsp) until the onion is soft and add them to the soup.
Cook the dish for another 10 minutes. Don't forget to add salt and pepper.
When serving, place chicken pieces on each plate and sprinkle 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, and at the same time very light, because the calorie content of 100 g of such a dish is only 48 kcal. The recipe for lentil soup with chicken consists of just a few steps:

Cut chicken breast (200 g) into small pieces.
Pour vegetable oil (3 tablespoons) into a thick-bottomed pan, heat it and place the prepared chicken in it. Fry until golden brown over medium heat.
Chop the onion and garlic (2 cloves) and place in the pan with the chicken. Add paprika (1 tsp) and a pinch of salt. Sauté vegetables together with poultry pieces and spices for 5 minutes.
Cut carrots and pumpkin (250 g) into cubes and add to the pan. Fry everything together for another 7 minutes.
Pour water (2.5 l) over the vegetables.
Place in lentils (160 g), bring to a boil, add salt to taste.
After 15 minutes, add tomatoes (350 g), peeled and finely chopped, to the pan.
After the soup boils, cook it for another 5 minutes. Adjust the taste by adding spices.

Chicken Green Lentil Soup

The next dish is not only tasty, but also bright. It perfectly combines red bell peppers and green lentils, which do not boil over in the soup, maintaining their rich taste. Preparing this dish is as easy as shelling pears:

Boil broth from chicken thighs (2 pcs.). After 30 minutes, remove the bird and divide it into pieces.
Place green lentils (¾ tbsp) in broth (1.5 l). To make it cook faster, it is recommended to pre-soak it for several hours. In addition, you need to know in advance how long to cook the lentils in the soup. If it is a green variety, then the heat treatment time is 1 hour.
Boil the lentils until half cooked, then add diced potatoes (3 pieces) to the soup.
Fry onion, grated carrots and diced bell pepper in sunflower oil until soft.
Add the roast to the pan and add salt.
Continue cooking the soup for another 10 minutes. At the end of cooking, add pepper, bay leaf and Provençal herbs.

Lentil soup with mushrooms and chicken

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

The dish should be prepared in the following order:

Place half of the homemade chicken in a saucepan and fill it with 2.5 liters of cold water. Bring to a boil, then drain the first water and pour the same amount of clean water over the bird. Add a whole onion here. Cook the broth for 1-1.5 hours, depending on the age of the chicken.
Soak a handful of dried mushrooms in water for 1 hour.
Add diced potatoes (4 pcs.) to the prepared chicken broth.
After 10 minutes, add red lentils (1 tbsp.).
At this time, fry the onions and carrots and also add them to the soup along with the soaked mushrooms.
Add salt, pepper and turmeric (1 tsp) to taste 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 perfectly warm you up in the cold winter. It turns out surprisingly tasty, and it’s easy to prepare:

First of all, boil 200 g of chicken meat until tender, cool and disassemble it.
In the “Frying” or “Baking” mode, fry the onions and carrots in oil for 15 minutes. Add diced tomato to this.
Place chopped potatoes (2 pieces), chicken meat, 150 g of lentils into a bowl with the vegetables.
Add salt and spices (hops-suneli, basil, a tablespoon of soy sauce).
Pour the ingredients with water (2 l).
In the "Soup" mode, cook the lentil soup with chicken for 40 minutes. When serving, you can add sour cream and herbs to the plates.

Lentils are not very popular in our country, but meanwhile, this crop has been known since prehistoric times. These beans are distributed throughout the world and are used to make appetizers, side dishes and, of course, soups. One of the first course options is lentil and chicken soup. The dish is incredibly satisfying and at the same time light.

The main ingredients for making our soup are chicken and lentils. First you need to prepare chicken broth. You can use any part of the chicken for this. But it should be borne in mind that the broth from the breast is dietary, and from the legs and back - more rich and fatty.

Ideally, you should use chilled chicken to make the soup, as frozen poultry loses much of its flavor. Spices will help correct the situation. Cook the chicken broth for about one hour. During the cooking process, you will need to periodically remove the foam. Half an hour after the start of cooking, place peeled and cut into large pieces carrots, a whole onion, bay leaf, and allspice peas into the pan. You can add greenery tied in a bunch. These additions will make the broth more flavorful.

There are different varieties of lentils, but the most common varieties are red and green. The first is obtained from mature beans, it can be cooked without soaking and will be ready 20 minutes after the start of cooking.

But you can soak the lentils in advance, preferably overnight. This is especially necessary for green lentils, which take much longer to cook than red ones. In addition, green lentils, unlike red ones, are practically not boiled.

Advice! Consider the properties of lentils when choosing the type of this product. So, if you want to make puree soup, then it is better to take the red variety of beans.

In addition to the main ingredients, vegetables are usually added. Onions and carrots must first be sautéed, that is, fried in oil. Other vegetables are simply peeled, chopped and dropped into boiling soup. When determining the order of bookmarks, you need to take into account how long a particular product is cooked.

Interesting facts: Lentil soup is mentioned in the Bible. Isaac's son Esau sold his birthright for a pottage made from red lentils. In honor of this biblical story, French chefs came up with a dish - Esau's soup, which is served in restaurants.

Classic lentil and chicken soup recipe

First, here's a classic recipe for lentil soup. This is a basic version, you can make changes to it if you wish. For example, add vegetables - bell peppers, zucchini, green beans, etc. You can also add mushrooms. If champignons are used, they are added to the vegetable dressing. Wild mushrooms must first be boiled and cut into slices. Add mushroom pieces to the dressing and fry everything together until the mushrooms are ready.

4 liters of water;
1-1.2 kg chicken, cut into pieces;
1 carrot;
1 onion;
2 tablespoons vegetable oil;
200 gr. lentils;
3 potatoes.

Read also: Chicken soup with melted cheese – 7 hearty recipes

Wash the chicken, put it in a saucepan, cook the broth, not forgetting to skim off any foam that pops up. Remove the finished chicken and strain the broth. When the chicken has cooled a little, you need to remove the meat from the bones and free it from the skin. Cut the meat into small pieces and add to the broth.

We are preparing the dressing. Pour vegetable oil into a frying pan and heat it. Peel the onion and chop it smaller. Place in hot oil and fry until the slices become translucent.

Grate the peeled carrots on a grater with medium holes, add them to the onion, fry everything together, stirring occasionally.

We wash the lentils and put them in the boiling broth. Cook for a minute, then lower the potatoes. Cook until the root vegetables and lentils are ready. Then add vegetable dressing to the soup and stir. Season the dish to taste and cook for about another minute at a low simmer. Serve sprinkled with chopped herbs.

Red lentil soup

Puree soup with red lentils is ideal; you can also use the yellow variety. You should prepare white croutons or croutons for the soup.

500 gr. chicken (any parts);
1 cup red lentils;
1 onion;
1 carrot;
2 potatoes;
1.5 liters of water;
salt and pepper to taste.

Wash the chicken, add water and cook the broth, not forgetting to skim off any foam that pops up. After the water boils, turn down the heat and cook at a low simmer until the meat is cooked. Remove the finished chicken and cool. Strain the broth. Remove the chicken meat from skin and bones and cut into pieces.

Place the lentils in the broth and cook for five minutes. Then add potatoes and carrots, cut into arbitrary pieces, into the soup, add an onion cut in half, and add salt. Cook for 20 minutes at a very low boil until the potatoes and lentils are cooked.

Then remove the cooked onion and lay out some of the boiled chicken meat. Season the soup to taste with pepper and remove from heat. Using a blender, turn the soup into a homogeneous mass. Reheat slightly on the stove. Pour into plates, put a little chopped boiled chicken in each, and garnish with herbs. Serve the crackers separately.

Soup with green lentils and tomatoes

Let's make green lentil soup. This type of cereal does not boil over and remains intact in the dish.

500 gr. Chicken;
1 cup green lentils;
2 bell peppers;
1 clove of garlic;
2 onions;
3 tomatoes;
2 carrots;
salt, spices and herbs to taste.

Green lentils take quite a long time to cook. To speed up the cooking process, soak the lentils in cold water for several hours (preferably overnight) in advance.

Read also: Buckwheat soup with chicken - 5 simple recipes

We cook broth from the chicken, adding a whole onion and carrots cut into large pieces. Remove the finished chicken, let it cool slightly, remove bones and skin and cut into pieces. Strain the broth and discard the vegetables cooked in it.

Place the pre-soaked lentils into the broth and cook for 40 minutes at a very low boil. At the end of cooking, when the lentils have already become soft, add salt. Add chopped chicken to the soup.

Prepare the dressing: fry the onion in vegetable oil, add grated carrots and, stirring, fry everything together for about 10 minutes. Then add the peeled and seeded tomatoes, cut into small cubes. Simmer for another 10 minutes.

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

2672

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 g 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 skim off 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 done. 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 the heat and let it brew 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 laurel 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.