Soup with lentils, yellow tomatoes and young potatoes
Soup with green lentils, cooked on a chicken stock with yellow tomatoes and new potatoes, is a hot summer dish that is worth trying to cook in the ripening season of vegetables. The soup turns out to be thick, aromatic and hearty, it can completely replace the first and second dishes. Lentils and chicken are cooked at the same time, it will take about an hour, for which you can just cook a vegetable seasoning from tomatoes and peel the potatoes.
Soups with lentils and meat in various variations are present in many cuisines of the world, so the recipes are incredible. Unlike red and brown, green lentils are cooked a little longer, but it does not need to be pre-soaked like peas or beans. If you are wondering how to make lentil soup, then safely cook it according to this recipe - the combination is very good, the result exceeds expectations!
- Time for preparing: 1 hour 20 minutes
- Servings Per Container: 4
Ingredients for Lentil Soup
- 600 g chicken;
- 150 g of green lentils;
- a bunch of parsley;
- 4 cloves of garlic;
- 150 g of sweet pepper;
- 300 g of yellow tomatoes;
- onion head;
- 200 g of young potatoes (small);
- pod of hot chili;
- salt, sugar, red pepper, olive oil for frying.
A method of preparing a soup with lentils, yellow tomatoes and young potatoes
Immediately set the chicken and lentils to cook, at the same time prepare the vegetables.
So, pour 1.5 liters of cold water into the pan, put the chicken chopped into small pieces, add a bunch of parsley and 2 cloves of garlic. Then pour the washed green lentils. It must be sorted out and washed - pebbles and rubbish sometimes come across. We put on the stove, cook over low heat for 45 minutes - 1 hour.
For vegetable dressing, finely chop the onion head, passer in heated olive oil for frying.
Add the remaining garlic to the onion, chopped finely and a pod of hot pepper, sliced in rings.
Sweet bell peppers are cleaned of seeds, cut into strips 1 cm wide, add to the sauté.
We put ripe yellow tomatoes in boiling water for 1 minute, cool under a tap, remove the skin. We chop the tomatoes coarsely, add to the pan, simmer for 25 minutes over medium heat.
It remains only to carefully wash the small tubers of new potatoes, cut into pieces, and you can "collect" the ingredients of the soup.
From the finished broth, we take out the parsley and pieces of chicken, the lentils will remain at the bottom of the pan.
Add the new potatoes, increase the heat, bring to a boil.
We put the stewed vegetables, add about 1.5 teaspoons of coarse salt, a teaspoon of sugar and ground red pepper to taste.
Cook until potatoes are cooked, it usually takes no more than 10 minutes.
Pour hot soup into plates, sprinkle with parsley or cilantro, serve to the table. Enjoy your meal!
Lentil soup is a great dinner or lunch option. You can always modify it by adding the products you think are appropriate. In any case, you get a fragrant, rich and tasty soup.