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 Chicken Lentil Soup without frying Recipe
I offer a delicious lentil soup cooked in a broth of boiled chicken thigh fillet with potatoes and carrots. There is no need to increase the calorie content of the dish with sauteed carrots, and the necessary amount of fat is in the meat, which will help better assimilation of vitamin A.
Course First Course Dishes
Cuisine Slovak Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course First Course Dishes
Cuisine Slovak Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. This recipe uses fillet of chicken thighs without skin. The meat must be cooked in vegetable broth (if any) or in water. I used the broth after cooking green beans.
    This recipe uses fillet of chicken thighs without skin. The meat must be cooked in vegetable broth (if any) or in water. I used the broth after cooking green beans.
  2. Peel the carrots and potatoes.
    Peel the carrots and potatoes.
  3. We crumble carrots and potatoes in small cubes. Rinse the lentils several times. It is not necessary to soak it.
    We crumble carrots and potatoes in small cubes. Rinse the lentils several times. It is not necessary to soak it.
  4. We cook the meat in vegetable broth for 25 minutes from the moment of boiling. Remove the foam and add black pepper and bay leaf (1-1. 5 pcs).
    We cook the meat in vegetable broth for 25 minutes from the moment of boiling. Remove the foam and add black pepper and bay leaf (1-1. 5 pcs).
  5. After cooking the meat, it must be transferred to a separate container, and in the broth we will cook vegetables and lentils for 15 minutes from the moment of boiling.
    After cooking the meat, it must be transferred to a separate container, and in the broth we will cook vegetables and lentils for 15 minutes from the moment of boiling.
  6. 5 minutes before cooking, add oregano, basil and coriander. Since the soup turns out to be thick, it must be stirred periodically for the last 5 minutes so that the spices warm up well and transfer the flavor to the soup. You can serve it with dill. Bon Appetit!
    5 minutes before cooking, add oregano, basil and coriander. Since the soup turns out to be thick, it must be stirred periodically for the last 5 minutes so that the spices warm up well and transfer the flavor to the soup. You can serve it with dill. Bon Appetit!
  7. Note: the soup is quite thick and cools down for a long time. To speed up this process (especially if it is necessary to use it for a couple of days), the pan can be placed in a filled container with water, which will increase heat exchange. A ceramic or metal cup is best suited, which also redistributes heat well. When the water is heated, it can also be changed to cold, and then it will cool down even faster. After cooling, store in the refrigerator. Usually I store boiled meat separately from the soup in a closed container (also in the refrigerator). The disadvantage of conventional soups is a fairly high salt content, especially if there are sweet vegetables (carrots, peppers, etc.). If you add only 1 teaspoon of salt, then the presented soup will have a slightly sweet taste thanks to carrots, so I recommend first trying it with a minimum amount of salt (maybe you will also like a sweet aromatic soup, which will be even more useful in this form). I still know 2 ways to make soup healthier: cook it thicker (you can't eat as much of it as a regular soup) and make soups that are delicious and with a sweet taste of vegetables. If we exclude the issue of salt, then this dish is not greasy and very useful thanks to carrots and lentils.
    Note: the soup is quite thick and cools down for a long time. To speed up this process (especially if it is necessary to use it for a couple of days), the pan can be placed in a filled container with water, which will increase heat exchange. A ceramic or metal cup is best suited, which also redistributes heat well. When the water is heated, it can also be changed to cold, and then it will cool down even faster. After cooling, store in the refrigerator. Usually I store boiled meat separately from the soup in a closed container (also in the refrigerator). The disadvantage of conventional soups is a fairly high salt content, especially if there are sweet vegetables (carrots, peppers, etc.). If you add only 1 teaspoon of salt, then the presented soup will have a slightly sweet taste thanks to carrots, so I recommend first trying it with a minimum amount of salt (maybe you will also like a sweet aromatic soup, which will be even more useful in this form). I still know 2 ways to make soup healthier: cook it thicker (you can't eat as much of it as a regular soup) and make soups that are delicious and with a sweet taste of vegetables. If we exclude the issue of salt, then this dish is not greasy and very useful thanks to carrots and lentils.
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