Indian lentil soup

Name: Indian lentil soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Chicken filet; 500 g Carrots; 300 g Leeks (leek); 2 Garlic cloves; 1 Apples; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Curry; 1 l clear chicken stock (instant); 125 g red lentils; 2 TABLESPOONS Butter or margarine; 1 TEASPOON Flour; 125 g Whipped cream; 1 TABLESPOON Sesame Oil; 2-3 TEASPOONS Cider vinegar; 7-10 Tbsp a few squirts of Tabasco; 7-10 Tbsp Apple slices, chilli and mint

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Chicken filet
500 g Carrots
300 g Leeks (leek)
2 Garlic cloves
1 Apples
2 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Curry
1 l clear chicken stock (instant)
125 g red lentils
2 TABLESPOONS Butter or margarine
1 TEASPOON Flour
125 g Whipped cream
1 TABLESPOON Sesame Oil
2-3 TEASPOONS Cider vinegar
7-10 Tbsp a few squirts of Tabasco
7-10 Tbsp Apple slices, chilli and mint

Directions

1
Wash the meat, dab dry and dice. Cut carrots into very thin slices, leek into rings. Press garlic through a garlic press. Quarter apple, remove core. Cut apple into slices
2
Heat sunflower oil. Sauté garlic in it. Sauté the chicken meat briefly. Season with salt, pepper and curry. Add apple slices and sauté. Deglaze with 3/4 litre chicken soup and simmer for about 15 minutes. During the last 6-8 minutes add the red lentils
3
Meanwhile melt the fat. Sauté prepared vegetables in it. Dust with flour and sauté until golden brown. Add the rest of the chicken soup and cream and simmer for about 12 minutes. Mix with meat and lentils and season to taste with salt, sesame oil, vinegar and Tabasco. Serve garnished with apple slices, chilli pepper and mint as desired