A Commonly Prepared Recipe for Chicken and Lentil Soup
### A Commonly Prepared Recipe for Chicken and Lentil Soup
**Introduction**
Chicken and lentil soup is a filling and healthy meal that merges the protein from chicken with the fiber and vitamins present in lentils. This soothing soup is not only straightforward to make but also flexible, offering various adjustments based on individual tastes and available ingredients. Below is a commonly prepared recipe that showcases the key elements of this tasty soup.
**Ingredients**
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 medium carrots, chopped
– 2 celery stalks, chopped
– 1 teaspoon ground cumin
– 1 teaspoon dried thyme
– 1 bay leaf
– 1 cup dried lentils (green or brown), rinsed
– 1 pound boneless, skinless chicken thighs or breasts
– 6 cups chicken broth or water
– Salt and pepper to taste
– 2 cups chopped kale or spinach (optional)
– Fresh parsley, chopped (for garnish)
– Lemon wedges (for serving)
**Instructions**
1. **Sauté the Vegetables**: In a large pot, warm the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are tender. Incorporate the minced garlic and cook for an additional minute until aromatic.
2. **Add Spices**: Sprinkle in the ground cumin, dried thyme, and bay leaf. Stir to mix, allowing the spices to toast slightly for about 1 minute.
3. **Incorporate Lentils and Chicken**: Add the rinsed lentils to the pot, followed by the chicken (whole or in pieces). Pour in the chicken broth or water, ensuring all ingredients are covered. Bring the mixture to a boil.
4. **Simmer the Soup**: Once boiling, lower the heat to low and cover the pot. Let the soup simmer for about 30-35 minutes, or until the lentils are soft and the chicken is cooked through.
5. **Shred the Chicken**: Take the chicken out of the pot and, once cool enough to handle, shred it into small pieces. Return the shredded chicken to the pot.
6. **Add Greens**: If using, stir in the chopped kale or spinach and allow it to wilt for about 5 minutes. Season the soup with salt and pepper to taste.
7. **Serve**: Ladle the soup into bowls, sprinkle with fresh parsley, and serve with lemon wedges on the side for an extra burst of flavor.
**Tips for Customization**
– **Vegetables**: Feel free to include other vegetables such as bell peppers, zucchini, or potatoes based on your liking.
– **Spices**: Try different herbs and spices like paprika, coriander, or a pinch of cayenne for some heat.
– **Lentils**: While green and brown lentils maintain their shape well, red lentils will break down more and create a creamier consistency.
– **Storage**: This soup can be kept in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
**Conclusion**
Chicken and lentil soup is a wholesome meal that can be savored throughout the year. Its ease and versatility make it a favorite among home cooks. Whether enjoyed as a main course or a starter, this soup is bound to warm hearts and satisfy appetites. Happy cooking!