Prepare chicken broth: a Well-washed chicken wings and drumsticks, put in a saucepan, pour cold water (1.5 l). The contents of the pan bring to a boil, remove the resulting foam, add water, peeled the onion and sliced large cubes carrots. Turn down the heat on the stove on low, simmer the broth for about 30 minutes under a lid (the water is boiling ("bubbling"), should not), then add salt, a pinch of pepper peas, cook the broth for another 15 minutes.

Ingredients for soup:

Prepare vegetables for soup: well wash Broccoli, divide into florets, place broccoli in a bowl, cover with boiling water. Cut potatoes into cubes, rinse in cold water from the released starch. Leeks and carrots cut into half rings.

Cook a little longer until the broth, into another (clean) pot with a thick bottom, saute onions and carrots in vegetable oil, a pinch of salt. This treatment vegetables will give the juice, will not be desirable "saharok". After 5 minutes add the vegetables to the potatoes, stir, simmer on low heat (under cover)for 10 more minutes.

Blindirovannye then add the broccoli and dry the lentils, pour strained broth, if necessary salt. Simmer over low heat (without the Express boil)for 10 minutes. In the finished soup, the potatoes should be fully cooked and broccoli should be slightly crunchy. Such soups it is desirable to cook for one meal, because the "soft" broccoli loses its piquancy, and lentils can turn into mush. With this lentil soup uses two types of t/m "MISTRAL":Lentils, Persian red Lentils and chopped Turkish yellow stab. Both kinds of lentils are cooked equally fast ( 10 minutes), have a soft and velvety taste. Lentils added to the dish and gives the soup a more hearty flavor, great "fit" in any vegetable soups.

With cooked chicken, separate the meat, arrange on a plate (or add to a pot of soup). The final touch: washed parsley finely chop and add to the hot soup when serving.

Bon appetit!!!