Chicken curry soup with red lentils

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
5 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 500 g Chicken filet
  • 2 Bay leaves
  • 4 Juniper berries
  • 6 Peppercorns
  • 7-10 Tbsp salt, curry
  • 250 g red lentils
  • 250 g Celery
  • 1 big onion
  • 1 (approx. 150 g; e.g. Elstar) Apples
  • 1 TABLESPOON Oil

Directions

  1. 1

    Wash the meat and put it in a pot with 1 l cold water. Add laurel, juniper, peppercorns and 1⁄2 tsp. salt. Bring to the boil and simmer for about 30 minutes. Skim off the resulting foam from time to time.

  2. 2

    Cook the red lentils in boiling salted water for about 7 minutes until al dente, then drain.

  3. 3

    Clean and wash the celery and cut into thin slices. Peel and halve the onion and cut into strips. Wash and quarter the apple and cut out the core. Cut the apple quarter into small pieces.

  4. 4

    Heat the oil in a large pot. Fry the celery, onion and apple in it. Sprinkle with 1 tsp curry and sauté briefly. Remove meat from the stock. Pour stock through a sieve and bring to the boil again.

  5. 5

    Cut the meat with two forks. Add meat and lentils to the soup and reheat if necessary. Season soup with salt, pepper and curry and serve.