Red Lentil Chicken Soup
Original title: Rote-Linsen-Hähnchen-Suppe
Source: cooking.nytimes.com
Added by MarbleScientist
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This recipe is shown in a translation. Original language: Deutsch.
Ingredients
×
- black pepper
- chicken legs 500 g
- dill 15 g
- garlic cloves 6
- Greek yogurt 250 g
- large onions 2
- lemon juice 2 tbsp
- mint 15 g
- olive oil 3 tbsp
- parsley 15 g
- red lentils 300 g
- salt
- turmeric, ground 1 tsp
- water 2 liters
Einstreuen
chopped herbs
taste
stir
in a small bowl, season to taste with salt
drizzle
ladle into bowls and drizzle with lemon yogurt before serving
fry
until soft and well browned
⏱️ 11 min
fry
until the garlic is soft
⏱️ 2 min
add
season generously with salt and plenty of pepper
simmer
over medium-low heat until the lentils have burst and broken down into a golden puree in the broth, and the chicken is cooked through
⏱️ 30 min
Zupfen
shred the chicken into pieces, removing skin and bones
Hähnchen Linsen Suppe
finished soup
fried onions
shredded chicken
salt
black pepper
soup with herbs
prepared with turmeric
water
2 liters
lemon yogurt
onion-garlic base
large onions
2
garlic cloves
6
cut
into thin slices
olive oil
3 tbsp
heat
parsley
15 g
dill
15 g
mint
15 g
Greek yogurt
250 g
lemon juice
2 tbsp
salt
chicken legs
500 g
red lentils
300 g
turmeric, ground
1 tsp
salt
black pepper
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