John Myers
Chicken Soup with Lentils
The perfect chicken soup with lentils recipe with a picture and simple step-by-step instructions.
- 500 g Chicken fillet
- 2 Bay leaves
- 4 Juniper berries
- 6 Peppercorns
- Salt
- 250 g Red lenses
- 250 g Celery
- 1 Red onion
- 1 Apple
- 1 tbsp Oil
- 1 tsp Curry powder
- Wash the chicken fillet and place in a saucepan with 1 liter of cold water. Add the bay leaves, juniper berries, peppercorns and salt. Bring everything to the boil, simmer for about 30 minutes, skimming off the rising protein.
- Cook the red lentils in salted boiling water for 5-7 minutes. Pour off, put off. Clean and wash the celery and cut into thin slices. Peel the onion, cut in half and cut into strips. Wash, core and chop the apple.
- Remove the meat from the broth. Pour the stock through a sieve and collect it. Let the meat cool, then cut into pieces. Heat the oil in a saucepan. Sauté the celery, onion and apple in it. Dust with curry and sweat. Deglaze with broth, bring to the boil. Add meat and lentils and heat.
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