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Red Lentil Chicken Soup

Red Lentil Chicken Soup

30 min., ready in 40 min.
Time:
428
calories
Calories:
Health Score:
98 / 100
Ingredientsfor  
Ingredients
2 small Chicken breasts (about 200 grams)
1 small carrot (about 75 grams)
2 small onions
1 garlic clove
2 Tbsps olive oil
2 tsps Garam Masala
4 ozs Red lentils
2 Oranges
1 pint Vegetable broth
3 sprigs cilantro
salt
peppers
How healthy are the main ingredients?
olive oilChicken breastcarrotoniongarlic cloveOrange
Preparation
1.
Red Lentil Chicken Soup preparation step 1

Cut chicken breasts into cubes about 2 cm (approximately 3/4 inch).

2.
Red Lentil Chicken Soup preparation step 2

Rinse and peel carrot. Peel the onions and garlic. Cut carrot, onions and garlic into small cubes.

3.
Red Lentil Chicken Soup preparation step 3

Heat oil in a pot. Sauté onions and garlic in hot oil over medium heat until translucent, about 3 minutes.

4.
Red Lentil Chicken Soup preparation step 4

Add chicken breast cubes and garam masala to the pot and cook for 1 minute.

5.
Red Lentil Chicken Soup preparation step 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.
Red Lentil Chicken Soup preparation step 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.
Red Lentil Chicken Soup preparation step 7

Peel remaining orange peel, removing all of the white pith.

8.
Red Lentil Chicken Soup preparation step 8

Cut out segments with a knife between the separating membranes.

9.
Red Lentil Chicken Soup preparation step 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.

Nutritional values
1 serving contains
(Percentage of daily recommendation)
Calorie428 cal.(20 %)
Protein39 g(40 %)
Fat12 g(10 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage9 g(30 %)
Healthy, because

Healthy, because

Lentils are nutritionally valuable because they contain a lot of protein, hardly any fat and all kinds of B vitamins for nerves and brain cells. The favourable ratio of low sodium to high potassium has a very positive effect on high blood pressure. In addition, legumes provide iron, which is beneficial for oxygen transport and thus for performance.

Even smarter

Even smarter

Red lentils are peeled and are therefore cooked much faster, have a milder taste and are easier to digest than their full conspecifics. Do not let them cook too long, otherwise they become mushy.

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