- 1 cup lentils
- 1 country chicken breast
- 2 medium carrots
- 1 medium diced potato
- 2 or 3 sticks celery, chopped (into medium cubes)
- 1 medium white onion, finely chopped
- 2 cloves of garlic finely chopped
- 6 cups of chicken broth
- 1/2 tablespoon paprika
- salt to taste
- 1 tablespoon tomato puree
Place the lentils in a bowl and cover with water. Let them soak for at least 30 minutes. While you prepare the rest of the recipe.
Heat a pot over medium heat.
Cut the chicken breast into medium pieces and season with paprika, pepper and salt to taste.
Add a little oil to the pot and brown the chicken. You don’t have to cook it completely.
Add carrots, onions and celery.
Scrape the bottom of the pot with a spoon. The water released by the vegetables helps the separation. This gives a lot of flavor to our soup. Drain and add the lentils, chicken and broth. If you don’t have broth, you can use water and chicken concentrate. Season with salt and wait until it boils. When it starts to boil, take off the heat and cover. Simmer until the lentils are tender, about 20-30 minutes. The lens should be soft but retain its shape. Taste and adjust seasoning to taste. If you like soup with more broth, you can add more water or broth to taste.
Enjoy your meal!
You can find more recipes from Chef Marilyn on her Facebook page and Instagram @marilynchef. Follow him!