Lentil Soup

This soup is not particularly Russian or Ukrainian. It’s my own recipe that I created after doing some research on Lentil soup and just kind of combining different recipes and making the soup differently. I enjoy this soup very much. It’s super easy to make and best of all my son eats it! I usually make a very large amount of soup to have left overs but this time I made a small amount just for my little family if three. Just double everything to make more servings.



Olive Oil

1 Small onion chopped

1 Carrot chopped

2 Garlic cloves

1 Cup lentils (Add 1/4 -1/2 cup more for a thicker soup)

2 Chicken thighs ( or chicken breast cubed, or omit meat completely and make it vegetarian)

4 Cups chicken broth

2 Cups water

Salt and pepper to taste


Heat the olive oil in the soup pan you’re going to use and brown the chicken on high heat.

Add chopped onion and minced garlic plus carrots. Cook until vegetables are slightly softened.

Add chicken broth and water. Scrape the bottom so all those flavors will lift off and add to the broth.

Add the lentils and bring to a boil on high heat. Turn heat to low and cover and simmer until the lentils are cooked and tender. About 30 minutes. Salt and pepper to taste. Mmmm…it’s sooo good!





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