Tomato Soup With Lentils And Chicken Meatballs - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Tomato soup with lentils and chicken meatballs is a flavorful, satisfying and nutritious first course.

Ingredients

Red lentils - 200 g

Chicken fillet - 200 g

Bulb onions - 1 pc.

Carrots - 1 pc.

Tomatoes - 100 g

Potatoes - 2-3 pcs.

Tomato paste - 1 tablespoon

Water - 2-2.5 l

Vegetable oil - 2 tbsp.

Salt, pepper - to taste

Greens - 20 g

• 41 kcal
• 30 min.
• 15 minutes.
• 45 minutes

Photo of the finished dish

Step by step recipe with photo

Lentil soup is a flavorful, satisfying and nutritious first course. This Turkish soup has long gained popularity in all countries of the world. Unlike other legume soups, lentil soup cooks very quickly. If you use a red variety of lentils, then it should not be pre-soaked, and it is cooked for no more than 15 minutes.

There are many recipes for lentil soups. They can be lean or meat, with the addition of various types of vegetables, have completely different cooking technologies, and so on. But all the options are delicious in their own way!

Today we are preparing lentil soup with chicken meatballs and tomatoes. For a richer taste and color, it will not be superfluous to add tomato paste.

Before cooking, prepare all vegetables according to the list, peel the root vegetables from the top layer, rinse.

Place a saucepan of a suitable size with filtered water on the hotplate. Chop the potato tubers into medium-sized cubes or strips.

Cut the fillet or other part of the boneless chicken into random pieces, place in a blender container, beat until smooth. You can also use a meat grinder for this. Season the minced meat with salt and pepper to taste, mix, form small balls.

When the water in the pot comes to a boil, add salt, toss in the bay leaf and sliced potatoes. At the same moment, minced meat and lentils can be added to the soup. If you don't like it when the lentils are very soft in the soup, then load them 5 minutes after the potatoes.

Chop the carrots and onions into small cubes, add them to a hot skillet with enough oil.

Cook the vegetables for the next 3 minutes, stirring occasionally with a spatula. The onion should be translucent with a golden hue.

Make shallow cuts on the skin of the tomatoes, lower the fruit into hot water for just a minute. This manipulation will make it easy to peel off the tomatoes. Cut the pulp into medium-sized squares.

Place the tomatoes in a carrot-onion sauté, fry together for another 1 minute. Then add tomato paste and a little water so that the paste is evenly distributed throughout the composition. Cover the pan with a lid, simmer the tomato mixture with vegetables for about 5 minutes over low heat.

When the potatoes and lentils are tender, add the tomato dressing from the skillet to the soup. Chop the greens, send them to the soup at the very end. Taste the broth, throw in the missing spices. Bring soup to a boil, remove from stove. Tomato soup with lentils and chicken meatballs is ready.

Pour the slightly cooled soup into bowls, serve.