Exotic lentil soup

Ingredients for 4 servings:

• 500 g turkey breast fillet(s)
• 1 onion(s)
• 2 garlic cloves
• 1 bunch soup vegetables (large)
• 1 red chili pepper(s)
• Oil, 1-2 tbsp
• curry powder
• Cumin, ground
• Cinnamon
• 250 g lentils, red
• 1 lemon(s), untreated
• 1,250 ml chicken broth
• Salt
• Lemon juice, 1-2 tbsp
• Black pepper, freshly ground
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

low-calorie variant

Finely dice the onion, garlic cloves, and soup vegetables. Slice the leek into rings. Deseed the chili pepper and slice into thin rings (leave the seeds for a spicier flavor). Cut the turkey breast fillet into larger cubes. Heat the oil and brown the meat. Add the onion, vegetables, garlic, and chili and sauté briefly. Stir in the curry, cumin, and cinnamon and sauté briefly. Add the lentils and chicken stock. Bring everything to a boil briefly and simmer for about 20 minutes. Wash the unwaxed lemon in hot water, dry it, slice it thinly, and stir it into the soup. Bring everything back to a boil briefly and season again with cinnamon, salt, lemon juice, pepper, and sugar. The soup becomes even more hearty by adding thinly sliced, fried sucuk slices.