Lentil and Chicken Soup


  • 350 gm chicken pieces
  • 1/4 cup moong dal, rinsed and soaked
  • 1/4 cup masoor dal, rinsed and soaked
  • 1 small potato
  • 1 medium carrot
  • 1 cup spinach leaves
  • 1 medium tomato
  • 1” ginger, grated
  • 3-4 cloves garlic, crushed
  • 2 green chillies
  • 1/2 tbsp crushed peppercorns
  • 1 tbsp lemon juice
  • Salt to taste
  • 2 tbsp butter

Method –

  1. Pressure cook the chicken, vegetables, peppercorns, salt with 2 cups of water for 4 whistles.
  2. Allow the pressure to release on its own and let the vegetables and chicken cool down
  3. Debone the chicken and blend this mixture to a smooth paste.
  4. Take a deep pan and put on heat.
  5. Pour the contents from the blender to the pan and add butter.
  6. Let it come to a boil
  7. Switch off the heat.
  8. Add lemon juice and serve

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