Mahluta Soup

Ingredients

• 500g (1.1 lb) chicken breast, boneless and skinless 500g (1.1 lb) chicken breast, boneless and skinless
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 cup (200g) chickpeas, soaked overnight and cooked 1 cup (200g) chickpeas, soaked overnight and cooked
• 1 cup (200g) green lentils, rinsed 1 cup (200g) green lentils, rinsed
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 35g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the chicken breast to the pot and cook until it is lightly browned on all sides.
3. 3.
   Add the diced carrots, cubed potatoes, cooked chickpeas, and rinsed lentils to the pot. Stir well to combine.
4. 4.
   Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 30 minutes, or until the vegetables and lentils are tender.
5. 5.
   In a small bowl, mix together the tomato paste, ground cumin, ground coriander, ground turmeric, and paprika. Add this spice mixture to the pot and stir well.
6. 6.
   Continue simmering the soup for another 10 minutes to allow the flavors to meld together.
7. 7.
   Remove the pot from the heat and stir in the lemon juice. Season with salt and pepper to taste.
8. 8.
   Ladle the soup into bowls and garnish with fresh parsley.

Treat your ingredients with care...

• Chicken breast — To ensure tender and juicy chicken, avoid overcooking. Cook until it reaches an internal temperature of 165°F (74°C).
• Chickpeas — If using canned chickpeas, rinse them thoroughly before adding to the soup to remove excess sodium.

Tips & Tricks

• For a thicker consistency, you can blend a portion of the soup before adding the lemon juice.
• Adjust the spices according to your preference. Add more paprika for a spicier kick or increase the cumin for a stronger earthy flavor.
• Serve the soup with warm crusty bread for a complete meal.

Serving advice

Mahluta Soup is best served hot. Accompany it with a squeeze of fresh lemon juice and a sprinkle of chopped parsley for added freshness.

Presentation advice

Garnish each bowl of Mahluta Soup with a drizzle of olive oil and a sprinkle of paprika. Serve it in colorful ceramic bowls to enhance the visual appeal.