Curry lentil stew

Name: Curry lentil stew
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 1 kg Chicken breast; 1 yellow and orange pepper; 2 Onions; 1 Rosemary stalk; 2 TABLESPOONS Olive oil; 150 g red lentils; 1-2 TEASPOONS Curry; 7-10 Tbsp crushed, dried chili; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Wine vinegar; 7-10 Tbsp Rosemary and chillies

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
1 kg Chicken breast
1 yellow and orange pepper
2 Onions
1 Rosemary stalk
2 TABLESPOONS Olive oil
150 g red lentils
1-2 TEASPOONS Curry
7-10 Tbsp crushed, dried chili
7-10 Tbsp Pepper
1-2 TABLESPOONS Wine vinegar
7-10 Tbsp Rosemary and chillies

Directions

1
Bring 1 litre of salt water to the boil. Wash the chicken breast and simmer for about 45 minutes. Then scoop out the broth, let it cool down a bit and remove skin and bones. Cut the chicken into small pieces.
2
In the meantime clean, wash and cut the peppers into pieces. Peel and finely chop the onions. Strip rosemary needles from the stems. Heat the oil. Brown the onions, lentils and bell peppers in it. Season with curry, chilli and rosemary.
3
Deglaze with the chicken stock and simmer for about 15 minutes. Warm up the chicken meat in it. Season to taste with salt, pepper and vinegar. Serve garnished with rosemary and chilli. Roasted bread tastes good with it.