Lentil soup with chicken
A source of protein and fiber, this soup supports heart and digestive health. The tender taste of chicken and cream harmonizes with the bright notes of tomatoes and spices, creating a rich and hearty dish.
Soak red lentils (150 g) in water for 1 hour.
Slice the carrot (1 piece) into thin rounds, the red onion (1 piece) into half rings, and the tomatoes (2 pieces) into large cubes. Heat vegetable oil (5 g) in a pot. Sauté the carrot and onion for 3 minutes over high heat.
Add the tomatoes (2 pieces). Cook for another 5-6 minutes over medium heat. Season with salt and pepper to taste.
Drain the water from the lentils (150 g). Add them to the pot. Add chicken fillet (300 g). Add paprika (1 tsp). Pour in water just enough to slightly cover the ingredients.
For a thicker texture, reduce the amount of water.
Bring to a boil. Reduce the heat. Cook covered for 25 minutes. Skim off the foam.
Remove the chicken. Shred it into fibers.
Add cream (35%, 100 ml) and garlic (2 cloves, grated). Blend the soup until creamy without the chicken.
Return the chicken to the soup. Stir. Serve with chopped parsley (to taste).
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