Curry cream soup with red lentils

Name: Curry cream soup with red lentils
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 7-10 Tbsp ground ginger; 200 g Chicken filet; 2 TABLESPOONS oil, salt, pepper; 2-3 TEASPOONS Curry; 1 TABLESPOON Flour; 2 TEASPOONS Chicken broth (instant); 100 g red lentils; 100 g Whipped cream; 7-10 Tbsp Cayenne pepper; 1 TABLESPOON black sesame; 7-10 Tbsp and coriander leaves; 7-10 Tbsp to garnish

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
7-10 Tbsp ground ginger
200 g Chicken filet
2 TABLESPOONS oil, salt, pepper
2-3 TEASPOONS Curry
1 TABLESPOON Flour
2 TEASPOONS Chicken broth (instant)
100 g red lentils
100 g Whipped cream
7-10 Tbsp Cayenne pepper
1 TABLESPOON black sesame
7-10 Tbsp and coriander leaves
7-10 Tbsp to garnish

Directions

1
Peel and finely chop the onion and ginger. Wash the meat, dab dry and cut into cubes
2
Briefly sauté the onion and ginger in hot oil in a saucepan. Add meat and fry all around. Season with salt and pepper. Sprinkle with curry and flour and sauté. Deglaze with 3/4 l water and bring to the boil. Stir in broth
3
Add lenses. Cover and simmer for 8-10 minutes. Stir in cream. Season to taste with salt and cayenne pepper. Garnish with black sesame seeds and coriander leaves if desired.
4
The curry cream soup also fits perfectly on a warm
5
Party buffet. If vegetarians are invited: Roast meat extra, with sesame and coriander in small bowls
6
to be presented separately. So everyone can help themselves