Red lentil soup
easy
75 mins
75 mins
Ingredients
- 3 Chicken breasts
- 7-10 Tbsp Salt
- 2 Leek sticks (leek)
- 500 g Carrots
- 2 yellow peppers
- 1 stalk of lemongrass
- 1 chili pepper
- 2 TABLESPOONS Butter or margarine
- 1-2 TEASPOONS Curry
- 300 g red lentils
- 2 TABLESPOONS Lime juice
- 7-10 Tbsp Cumin
- 7-10 Tbsp Coriander green
- 7-10 Tbsp Slices of lime
Directions
- 1
Wash the chicken breast. Cook in 2 litres of boiling salted water for about 25 minutes. In the meantime, clean and wash the leek and peppers. Cut the leek into rings and the paprika into pieces. Peel, wash and slice carrots.
- 2
Cut lemon grass finely. Carve the chilli lengthwise, remove seeds and chop. Remove the chicken breast from the stock. Remove meat from the bones and chop. Heat the fat. Fry leek, paprika, carrots, chilli and lemon grass for 5 minutes while turning. Sprinkle with curry and deglaze with the chicken stock. Bring to the boil briefly, add the lentils. Cover and cook for about 30 minutes. Heat up the chicken meat in it.
- 3
Fry leek, paprika, carrots, chilli and lemon grass for 5 minutes while turning. Sprinkle with curry and deglaze with the chicken stock. Bring to the boil briefly, add the lentils. Cover and cook for about 30 minutes. Heat up the chicken meat in it. Season to taste with salt, lime juice and cumin. Sprinkle with coriander green and serve garnished with a slice of lime
Nutrition Facts
260 kcal
24 g
7 g
25 g
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