Anglo-Indian curry lentil soup

Ingredients for 6 servings:

• 3 onions, red, finely chopped
• 2 garlic cloves, pressed
• 1 stalk(s) leek, thick, cut into fine strips
• 1 can/n tomatoes, 400g, in pieces or pureed
• 2 tsp curry powder
• ½ liter chicken broth
• 1 gr. can/n lentils with soup vegetables
• ½ chicken or 2 thighs, ready roasted
• 100 ml cream
• 1 red bell pepper(s), diced
• 1 bunch parsley, finely chopped
• 1 tbsp lemon juice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Lentil soup with a twist

Sauté the onions, garlic, and leeks in oil for 5 minutes. Add the canned tomatoes and season with salt, pepper, and curry powder. After 5 minutes, add the chicken stock and lentils and simmer for 30 minutes. Meanwhile, debone the chicken and chop the meat; dice the bell peppers and chop the parsley. Add the meat and cream, bring to a boil, season with lemon juice, and sprinkle with the diced bell peppers and parsley.