Red Lentil Chicken Soup

In a large 5 liter pot, place the chicken breasts (cut into 2-3 pieces each).

Add in celery root, parsley root, 1 pepper and 1 onion - this is to make the soup even tastier and more flavorful, but, normally, one onion would be enough.

Pour about 3 liters of water and place the pot over heat.

When it comes to the boil, skim off the foam.

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

Now make a low heat and let the meat simmer together with the roots for 1 hour. If the chicken was older, cook until the meat is soft.

After an hour, remove the roots, peppers and onions from the soup. I drain well and discard, they have released their flavor in the soup and I no longer use them.

Now add the potatoes and the carrots, medium dice, to the pot.

Wash the lentils thoroughly, 2-3 times, and add to the pot.

Mix well and let simmer over low heat for 20-30 minutes.

Meanwhile, cut 1 onion into small cubes, place in a pan with a little oil.

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

Mix well and let the spices cook for 10-20 seconds, no more. Otherwise, they burn and change their taste.

Now add diced tomatoes. Usually, when it's not their season, I use canned chopped tomatoes.

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

Transfer this pan mixture to the soup pot and stir well.

Now, if the potatoes and lentils are done, add salt, chopped parsley and mix the soup well.

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

You can make diet soup, in which case you won't fry the vegetables - it will still be good, but maybe not as colorful. To do this, just boil everything together: the roots, the meat, the diced tomatoes and the oil. They will all cook at the same time and the taste will be just as good.

Enjoy!