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Green lentil soup made with chicken broth with yellow tomatoes and new potatoes is a hot summer dish worth trying during the ripening season. The soup turns out to be thick, fragrant and satisfying, it may well replace the first and second courses. Lentils and chicken will be cooked at the same time, it will take about an hour, during which you can just prepare a vegetable seasoning from tomatoes and peel potatoes.

Soups with lentils and meat in various variations are present in many cuisines of the world, so there are an incredible variety of cooking recipes. Unlike red and brown lentils, green lentils take a little longer to cook, but they do not need to be pre-soaked like peas or beans. If you are wondering how to make lentil soup, then feel free to cook it according to this recipe - the combination is very good, the result exceeds expectations!
- Cooking time: 1 hour 20 minutes
- Servings: 4
Lentil Soup Ingredients
- 600 g chicken;
- 150 g green lentils;
- a bunch of parsley;
- 4 cloves of garlic;
- 150 g sweet pepper;
- 300 g yellow tomatoes;
- onion head;
- 200 g of young potatoes (small);
- a pod of hot chili;
- salt, sugar, red pepper, olive oil for frying.
Method for making soup with lentils, yellow tomatoes and young potatoes
Immediately put the chicken and lentils to cook, at the same time prepare the vegetables.
So, pour 1.5 liters of cold water into a saucepan, put the chicken cut into small pieces, add a bunch of parsley and 2 cloves of garlic. Then add the washed green lentils. It must be sorted out and washed - pebbles and debris sometimes come across. We put on the stove, cook over low heat for 45 minutes - 1 hour.

For vegetable dressing, finely chop the head of onion, sauté in heated olive oil for frying.

Add to the onion the remaining finely chopped garlic and the hot pepper pod, cut into rings.

Peel the sweet bell pepper from seeds, cut into strips 1 centimeter wide, add to the sautéing.

Put ripe yellow tomatoes in boiling water for 1 minute, cool under the tap, remove the skin. Chop the tomatoes coarsely, add to the pan, simmer over medium heat for 25 minutes.

It remains only to thoroughly wash the small tubers of young potatoes, cut them into pieces, and you can “collect” the ingredients of the soup.

We take out parsley and chunks of chicken from the finished broth, the lentils will remain at the bottom of the pan.

Add the young potatoes, increase the heat, bring to a boil.

Put the stewed vegetables, add about 1.5 teaspoons of coarse salt, a teaspoon of sugar and ground red pepper to taste.

Cook until the potatoes are ready, this usually takes no more than 10 minutes.
Pour hot soup into plates, sprinkle with parsley or cilantro, serve. Bon Appetit!

Lentil soup is a great option for dinner or lunch. You can always modify it by adding products that are suitable, in your opinion. In any case, you will get a fragrant, rich and tasty soup.