Hearty Chicken and Lentil Soup with Rye Bread
A warming and protein-packed soup, perfect for a chilly January day in Slovenia, featuring lean chicken, hearty lentils, and seasonal root vegetables, served with a slice of traditional rye bread.
Ingredients
- Chicken Breast120 g
- Carrot50 g
- Onion50 g
- Tomato Paste20 g
- Olive Oil5 g
- Salt1 tsp
- Black Pepper0.5 tsp
- Lentils120 g
- Celery50 g
- Vegetable Broth300 ml
- Rye Bread30 g
- Thyme0.5 tsp
Instructions
- 1Step 1
Step 1: Dice the onion, carrot, and celery. Cut chicken breast into small cubes.
- 2Step 2
Step 2: Heat olive oil in a saucepan over medium heat. Add diced onion, carrot, and celery; sauté for 3-4 minutes until softened.
- 3Step 3
Step 3: Add chicken cubes and cook until lightly browned (2-3 minutes).
- 4Step 4
Step 4: Stir in tomato paste, thyme, salt, and pepper. Pour in vegetable broth and add drained canned lentils.
- 5Step 5
Step 5: Bring to a simmer, then reduce heat, cover, and let cook for 5-7 minutes to allow flavors to meld. Serve hot with a slice of rye bread.
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