HEARTY & HEALTHY Red Lentil Chicken Soup | The Ultimate Nutrient-Packed Comfort Food Recipe скачать в хорошем качестве

HEARTY & HEALTHY Red Lentil Chicken Soup | The Ultimate Nutrient-Packed Comfort Food Recipe

Welcome to Culinary Compass! In this video, we dive deep into the professional cooking techniques required to create a truly vibrant, hearty, and satisfying Red Lentil Chicken Soup. This recipe is designed not only for incredible flavor but also for maximum nutrition, making it an ideal choice for healthy living. We start by building a flavorful chicken broth, utilizing techniques like carefully skimming the foam and using aromatics like parsley root and onion. The nutritional highlight of this soup is the red lentils—a true superfood, rich in iron and potassium, crucial for strengthening bones and maintaining a healthy diet. We also demonstrate how to use a simple sauté (bell pepper, carrot, and tomato paste) to add essential depth and gourmet flavor before incorporating shredded chicken back into the soup. This simple, budget-friendly meal is packed with Food Science benefits and is perfect for a satisfying lunch or dinner. Don't forget to hit the notification bell for more culinary education and exciting recipes! **RECIPE: Red Lentil Chicken Soup** Ingredients (for 1.5 Gallon Pot): 2 small Chicken Thighs (approx. 14 oz) 1 medium Onion (whole, cross-cut) 1 small Parsley Root (peeled) 4 small Potatoes (diced) 1 cup (approx. 7 oz) Red Lentils 1 Bell Pepper (diced) 1 Carrot (grated) 1 tbsp Tomato Paste 2 Allspice Berries Salt and freshly ground Black Pepper to taste Fresh Parsley (for garnish) Vegetable oil (for sautéing) Water (to fill pot) Instructions: 1. Place chicken, onion, and parsley root into the pot, cover with water, and bring to a boil. Skim off foam, add salt, and simmer until chicken is tender. 2. Remove chicken, onion, and parsley root. Shred the chicken meat. 3. Add diced potatoes to the simmering broth. Once the soup boils again, add the red lentils and allspice berries. 4. Sauté the bell pepper and grated carrot in vegetable oil. Stir in tomato paste and cook for one minute. 5. Add the sautéed vegetables and the shredded chicken back into the pot. 6. Simmer for 10-15 minutes until lentils are cooked. Adjust salt, add fresh herbs (parsley), and black pepper before serving.