Lentil soup

It’s another one quick, tasty and healthy soup from my collection of recipes (yep, I’m the author). Lentil soup is extremely easy to cook, just put ingredients in a pot in the order that I’ll tell you. Note – you need a pot of 3 l. capacity, a steel pot will give you the opportunity to fry and cook in it.


  • 100 g of carrot
  • 100 g of onion
  • 300 g of potatoes
  • 285 g of lentils (I’m using the variety of greenish brown color that doesn’t require much time for cooking)
  • 200 g of chicken fillet
  • 2 l of water
  • 2,5 tsp of salt
  • 1 tsp of paprika powder
  • 1 tsp of thyme
  • 0,25 tsp of chili powder
  • 1/4 of preserved lemon* (~40 g)
  • Frying oil


  • 0,5 tsp of smoked paprika powder

* You can cook preserved lemons by yourself. But one needs to wait until they become preserved, that’s why I can suggest you replacing preserved lemon in this recipe with a thick 1 cm. slice of lemon – squeeze it’s juice to the soup and let the rind boil for a while, removing it later.

Note – lemons are yellow and limes (that are green) don’t fit this recipe.


1. Mince carrots and onion and fry them in a steel pot at medium heat, using oil and occasionally stirring, until transparent / a little golden brown.

2. While carrots & onion are being cooked, peel potatoes. Dice chicken fillet and potatoes and mince preserved lemon.

3. Put the rest of ingredients to the pot and bring to a boil, stirring building foam in. Reduce heat and cook covered, 20 min. (if you want lentils to be as soft as puree and to fall apart, cook 10 min. more).

Lentil soup
If you add smoked paprika, lentil soup will turn a bit more red and it will get slightly different taste
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