CHICKEN AND LENTIL SOUP
This Lentil Chicken Soup recipe is made with the most delicious tangy flavors and easy to prepare in the Instant Pot, Crock-Pot or on the stovetop.
INGREDIENTS
FOR THE SOUP BASE:
- 1 teaspoon of salt
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 2 carrots, chopped
- 1 roast chicken carcass
- 1 tablespoon of mixed herbs (rosemary, thyme, oregano)
- pinch of black pepper
FOR THE SOUP:
- salt and black pepper
- 2 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- 1/2 cup (120g) dry red lentils (rinsed)
- 2 carrots, finely chopped
- 1 stalk of celery, finely chopped
- 1 onion, finely chopped
- 250g (10.5 oz) leftover cooked chicken
- spray cooking oil
- chopped fresh parsley
INSTRUCTIONS
First, spray large saucepan with cooking oil spray over medium-high heat, add onion, carrots, garlic and mixed herbs and sauté for a few minutes to soften. Break up the chicken carcass and add it to the pan. Fry a few more minutes.
Then, cover with 2 liters of water and add salt and black pepper. Bring to a boil, then reduce the heat to low, cover and simmer for about 2-4 hours (the longer you can simmer, the better, as it improves the flavor of the base, if you don't have a carcass. of chicken, you can use 2 liters of ready-made chicken broth)
Drain the soup base on a colander, so that you only have the liquid / broth and set aside.
Clean the pan and spray a little cooking oil, add the onion, carrots and celery and sauté for about 5 minutes to soften.
Add the cumin and cilantro and toss to coat.
Pour in the broth and lentils and bring to a boil, simmer for about 45 min, until the lentils are soft.
Add the chicken and a handful of chopped fresh parsley and simmer for about 10 minutes
Season as needed with salt and black pepper.
Happy Cooking Time.
