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).