Red Lentil Chicken Soup

This recipe was automatically translated from Romanian. View original here
Red Lentil Chicken Soup

Any chicken soup is delicious, but I tell you that a soup with added lentils will be tastier, and healthier. In this chicken soup recipe I said to combine the tastes, because we really like lentil soup and I certainly had nothing to spoil. I did a first test and I was amazed by the result - it is absolutely delicious, beautiful and colorful. Among others, I added tomatoes (canned cubes here), a little curry or turmeric (optional) and paprika. Yes, it is a recipe for chicken soup to note, saved and executed as often as possible.


Chicken meat
1 kg
I just put breast
Celery root
0.5 pieces
1 piece
Bell pepper
1 piece
White onion
2 pieces
1 piece
2 pieces
Canned chopped tomatoes
200 g
or 2 diced fresh tomatoes
Red lentils
5 tbsp
green / brown lentils can also be used
Sweet paprika
1 tsp
0.5 tsp
or curry - are both optional
Chopped parsley
3 tbsp
Vegetable oil
50 ml
1 tbsp
adjust to taste
Laurel leaves
2 pieces

Step by step


In a large 5 liter pan I put the pieces of chicken breast (I cut each into 2-3 parts).

We added celery root, parsley root, 1 pepper and 1 onion - this to make the soup even tastier and more flavorful, but in principle it would be enough to put at least one onion.


Pour about 3 liters of water and put the pot on the fire.

When it starts to boil, collect the foam on top.


I also boil 2 bay leaves, that's what my grandmother and mother used to do, that's what I do.

Now make a small fire and let the meat boil together with the roots for 1 hour. If it is an older chicken, cook until the meat is soft.


After this time, remove the roots, peppers and onions from the soup - I drain them well and throw them away, they have left their flavor in the soup and I no longer use them in the soup.


Now add the potatoes and the diced carrots to the pan.


Wash the lentils well in 2-3 waters and put them in the same pan.


Mix well and simmer for 20-30 minutes.


During this time, cut 1 onion into small cubes, put it to harden in a pan with a little oil.


When it browns slightly, add paprika and optionally turmeric or curry - the soup will have a special aroma and color with them, but you can not put it if you don't have it or you don't like it.


Mix well and let the spices harden for 10-20 seconds, no more, do not burn and do not change their taste.


Now add diced tomatoes, usually when it is not in season I use canned chopped tomato.


Mix well and cook everything for another 2-3 minutes.


Transfer this mixture from the pan to the pan with the soup and mix well.


Now if the potatoes and lentils have boiled, add the salt, add the chopped parsley and mix the soup well.


Turn off the heat, put the lid on and let it simmer for another 20-30 minutes before serving.

You can make the soup in a more dietary version, without cooking the vegetables - it will still be good, maybe not as colorful. For this, boil, together with the roots and meat, the diced tomatoes and the oil. They will all boil together and the taste will be just as good.

Good appetite!

Quantity: 4 l (10-12 servings)
Prep time: 90 min
Difficulty: easy
Ready in: 15 min
Publish date:
Collections: Soups


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