Lentil curry salad with chicken skewers

Name: Lentil curry salad with chicken skewers
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g Chicken filet; 7-10 Tbsp Juice of 1 lemon; 6 TABLESPOONS Olive oil; 1 TEASPOON Curry Powder; 200 g red lentils; 150 g Carrot; 1 Onion; 4 TABLESPOONS Orange juice; 1/2 TEASPOON Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 stems Coriander; 5 stalks of chives

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

600 g Chicken filet
7-10 Tbsp Juice of 1 lemon
6 TABLESPOONS Olive oil
1 TEASPOON Curry Powder
200 g red lentils
150 g Carrot
1 Onion
4 TABLESPOONS Orange juice
1/2 TEASPOON Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 stems Coriander
5 stalks of chives

Directions

1
Wash the meat, dab dry and cut into cubes. Mix lemon juice, 4 tbsp. oil and 1/2 tsp. curry powder and mix with the meat cubes. Marinate for about 30 minutes.
2
Cook the lentils in boiling water for 8-10 minutes. Peel and grate carrots. Peel and finely dice onion. Drain the lentils and rinse briefly in cold water. Heat 1 tablespoon of oil in a frying pan. Sauté the onion and carrots for 2-3 minutes, then add the lentils and sprinkle with 1/2 tsp curry. Put lentil curry in a bowl.
3
Mix orange juice and honey. Fold in 1 tablespoon of oil and season with salt and pepper. Mix vinaigrette and lentils and let cool. Wash herbs, shake dry. Cut chives into small rolls. Chop the upper 1/3 of the coriander stalks finely. Mix the herbs with the lentil salad.
4
Put the meat on 8 skewers and season with salt and pepper. Fry the skewers in 2 portions in a hot pan all around for about 8 minutes. Serve meat skewers and lentil salad.