EatSmarter exclusive recipe

Red Lentil Soupwith Chicken Breast

Red Lentil Soup - Red Lentil Soup - Orange segments and juice make for a pleasant fruitiness
Red Lentil Soup - Orange segments and juice make for a pleasant fruitiness

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Calories:428 kcal
Difficulty:easy
Preparation:30 min
Ready in:40 min
Low-sugar
Low-fat
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories428 kcal(21%)
Protein39 g(78%)
Fat12 g(15%)
Carbohydrates38 g(15%)
Added Sugar0 g(0%)
Roughage9 g(30%)

Recipe development: EAT SMARTER

Ingredients

For servings

2small Chicken breast (about 200 grams)
1small Carrots (about 75 grams)
2small Onion
1Garlic clove
2 tablespoonsOlive oil
2 teaspoonsGaram Masala
4 ouncesRed lentils
2Oranges
1 pintVegetable broth
3 sprigsCilantro
Salt
Pepper
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Kitchen Utensils

1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Citrus juicer, 1 Teaspoon

Directions

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1 Cut chicken breasts into cubes about 2 cm (approximately 3/4 inch).
2 Rinse and peel carrot. Peel the onions and garlic. Cut carrot, onions and garlic into small cubes.
3 Heat oil in a pot. Sauté onions and garlic in hot oil over medium heat until translucent, about 3 minutes.
4 Add chicken breast cubes and garam masala to the pot and cook for 1 minute.
5 Add lentils and carrots and sauté briefly, stirring. From 1 orange, squeeze about 100 ml (approximately 1/4 cup plus 2 tablespoons) of juice.
6 Add orange juice and broth and to the pot. Bring soup to a boil and cook for about 15 minutes over medium heat.
7 Peel remaining orange peel, removing all of the white pith.
8 Cut out segments with a knife between the separating membranes.
9 About 5 minutes before end of cooking, add the orange segments to the soup. Rinse cilantro, shake dry and pluck the leaves. Season the soup with salt and pepper and sprinkle with cilantro.
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