Light soup with lentils and chicken fillet
6 servings
40 minutes
Light lentil soup with chicken fillet is a harmonious blend of simplicity and rich flavor. Originating from Chinese cuisine, this soup has a soft texture where the tenderness of chicken fillet perfectly complements the creaminess of lentils. A light garlic aroma is enhanced by the sweet taste of carrots and a mild spiciness from black pepper. It's an ideal dish for maintaining strength and energy, as well as for cozy warmth on cool days. With minimal fat content, the soup is easily digestible, and its nutritional value makes it an excellent choice for lunch or a light dinner. Serve with fresh herbs that add freshness and brightness to the flavor.
1
Pour 1-1.5 liters of water into a pot (depending on how thick you like the soup), add chicken fillet, diced potatoes, carrots (can be diced or sliced), and salt.
- Chicken fillet: 300 g
- Potato: 3 pieces
- Carrot: 2 pieces
- Salt: to taste
2
We take a saucepan, pour in vegetable oil, add garlic, then add chopped onion into small squares and sauté.
- Garlic: 2 pieces
- Onion: 1 piece
3
When the water boils and if foam appears (it should be removed).
4
You can take the chicken breast and cut it into pieces, then add onion and pre-washed lentils.
- Onion: 1 piece
- Red lentils: 100 g
5
After that, when the water boils, you can lower the heat and cook for about 10 minutes (check for doneness).
6
When the soup is ready, you can add pepper and let it steep.
- Ground black pepper: to taste
7
When serving, chop the greens finely and place them on a plate.
- Green: 1 bunch