Red Lentil Soup with Chicken

Youssef TrabelsiChef

Ingredients

• Chicken, thigh
  2 pieces
• Red lentils
  1.5 cup
• Lemon
  2 pieces
• Olive oil
  0
• Onion
  1 piece
• Garlic clove
  3 cloves
• Thyme
  1 tablespoon
• Rice
  0.5 cup
• Carrot, peeled
  2 pieces

Steps

1. 1

   Heat a little olive oil in a pot and brown the chicken thighs; remove from the pot and set aside.

   Required Tools:

   Pot

   5 min
2. 2

   Sauté the onion, then add the garlic cloves and fry for a minute until golden.

   2 min
3. 3

   Return the chicken thighs to the pot and squeeze 1/2 lemon over them; rinse the red lentils briefly under water and add to the pot along with the carrots and 8 cups of water.

   5 min
4. 4

   Cover the pot and remove the foam from the surface.

   1 min
5. 5

   Cook the mixture on low heat for an hour or more until the chicken is tender and falls off the bone, and the red lentils are cooked. Add the thyme and rice at this stage; simmer the mixture on low heat for 30 minutes until the rice is cooked.

   90 min
6. 6

   Serve with a piece of lemon on the side or squeeze the remaining lemon over the soup and serve the dish hot immediately.

   1 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Lemonper 100g

Energy29 kcal

Protein1.1 g

Total Fat0.3 g

Carbohydrate9.3 g

Total Sugars2.5 g

Dietary Fiber2.8 g

Water88 g

Olive oilper 100g

Energy884 kcal

Total Fat100 g

Onionper 100g

Energy40 kcal

Protein1.1 g

Total Fat0.1 g

Carbohydrate9.34 g

Dietary Fiber1.7 g

Total Sugars4.24 g

Thymeper 100g

Energy276 kcal

Protein9.1 g

Total Fat7.4 g

Carbohydrate60.7 g

Dietary Fiber40 g

Total Sugars1 g

Riceper 100g

Energy130 kcal

Protein2.7 g

Total Fat0.3 g

Carbohydrate28.2 g

Dietary Fiber0.4 g

Total Sugars0.1 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags