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Print Recipe
Soup with Lentils "Velvety" Recipe
Soup with lentils, spices and cream that complement each other well turns out to be tender, satisfying, and flavorful. Lentils are prepared quickly and do not need to be pre-soaked. This soup will want to repeat again and again.
Course First Course
Cuisine Kazakh
Cook Time 60 minutes
Servings
Ingredients
Course First Course
Cuisine Kazakh
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Cut the chicken fillet into small pieces. Transfer to a saucepan, cover with water and put on fire. Cook for 15 minutes over medium heat.
    Cut the chicken fillet into small pieces. Transfer to a saucepan, cover with water and put on fire. Cook for 15 minutes over medium heat.
  2. Cut the potatoes into small pieces.
    Cut the potatoes into small pieces.
  3. Dice the carrots.
    Dice the carrots.
  4. Cut the onion into large cubes.
    Cut the onion into large cubes.
  5. In a preheated deep frying pan, pour vegetable oil. Pour out the potatoes, onions and carrots. Fry for 15 minutes.
    In a preheated deep frying pan, pour vegetable oil. Pour out the potatoes, onions and carrots. Fry for 15 minutes.
  6. Add the spices and chopped garlic. Fry for 5 minutes.
    Add the spices and chopped garlic. Fry for 5 minutes.
  7. Wash the lentils and put them in the pan with the other ingredients. Stir. Fry for another 5 minutes. Transfer to a pan with the broth and chicken fillet. Cook for 10 minutes.
    Wash the lentils and put them in the pan with the other ingredients. Stir. Fry for another 5 minutes. Transfer to a pan with the broth and chicken fillet. Cook for 10 minutes.
  8. Pour in the cream and add the chopped coriander. Stir and cook over a low heat for 5 minutes. When serving, I garnish with coriander and a piece of red hot pepper.
    Pour in the cream and add the chopped coriander. Stir and cook over a low heat for 5 minutes. When serving, I garnish with coriander and a piece of red hot pepper.
  9. Bon Appetit!
    Bon Appetit!

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