Ingrédients
- Chicken, thigh2 pieces
- Red lentils1.5 cup
Citron2 pieces
Huile d'olive0
Oignon1 piece- Garlic clove3 cloves
Thym1 tablespoon
Riz0.5 cup- Carrot, peeled2 pieces
Mesures
- 1
Heat a little olive oil in a pot and brown the chicken thighs; remove from the pot and set aside.
5 minutesMatériel requis:
Marmite - 2
Sauté the onion, then add the garlic cloves and fry for a minute until golden.
2 minutes - 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 minutes - 4
Cover the pot and remove the foam from the surface.
1 minutes - 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 minutes - 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 minutes
Faits nutritionnels
Citronpour 100gHuile d'olivepour 100gOignonpour 100gThympour 100gRizpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.