Indian lentil pot with chicken filets

Name: Indian lentil pot with chicken filets
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 collar Spring onions; 500 g Potatoes; 350 g Cauliflower; 400 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g red lentils; 2 TABLESPOONS Oil; 1-2 TABLESPOONS Curry; 600 ml Vegetable broth (instant); 200 g Whipped cream

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 collar Spring onions
500 g Potatoes
350 g Cauliflower
400 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g red lentils
2 TABLESPOONS Oil
1-2 TABLESPOONS Curry
600 ml Vegetable broth (instant)
200 g Whipped cream

Directions

1
Clean, wash and cut the spring onions into rings. Peel, wash and dice the potatoes. Put aside in water. Clean the cauliflower, cut the florets from the stems and wash them. Cut chicken fillet into bite-sized pieces and season with salt and pepper.
2
Sort the lentils. Drain the potatoes. Heat oil in a pot and fry the chicken pieces. Take them out. Sauté curry and spring onions in frying fat for 2 minutes. Add potatoes and lentils. Deglaze with vegetable stock and bring to the boil. Cover and cook over medium heat for 15 minutes. After 10 minutes add cauliflower and chicken. Stir in cream.
3
Add potatoes and lentils. Deglaze with vegetable stock and bring to the boil. Cover and cook over medium heat for 15 minutes. After 10 minutes add cauliflower and chicken. Stir in cream. Bring to the boil and simmer covered for another 5 minutes. Serve in a terrine