Indian lentil and carrot soup with chicken and coriander

Ingredients for 5 servings:

• 50 ml oil
• 3 small onions
• 1 piece(s) ginger root
• 2 tbsp curry powder
• 3 cloves garlic
• 100 g curry paste, red
• 25 g butter
• 4 m.-sized carrot(s)
• 250 g lentils, red
• 200 g tomatoes, chunky, from the can
• 1 vegetable stock cube
• 1 tsp mustard seeds, black, alternatively yellow
• 1 orange(s), juice
• Pepper, white
• 1 tsp, smothered cinnamon
• 1 tbsp turmeric
• 2 pinch(s) cumin
• Water
• Soy sauce
• n. B. Coriander leaves
• fish sauce
• 2 chicken breasts
• e.g. chili powder
• Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Peel the carrots, ginger, onions, and garlic. Roughly chop the onions, ginger, and garlic, and sauté in the oil. Meanwhile, halve the carrots lengthwise, roughly chop, and add them. Add the curry powder, 75g red curry paste, and butter, and sauté. If there isn’t enough oil, add more. Sauté the lentils, then top up with a liter of water after 1 minute and add the stock cube. Add the canned tomatoes, the juice of one orange, mustard seeds, and cumin. Cook on a medium heat for 45 minutes, stirring occasionally. Meanwhile, trim the chicken breasts, i.e. remove any tendons, fat, and blood vessels. Cut into wafer-thin slices and marinate with 25g curry paste, one teaspoon of soy sauce, and one teaspoon of fish sauce. Mix well. Purée the soup after 45 minutes; if it seems too thick, thin with water or vegetable stock. Bring to a boil briefly, simmer for about 10 seconds, and then remove from the heat. Then add the turmeric and season with fish sauce, soy sauce, chili, salt, cinnamon, and coriander leaves. Add the marinated chicken breast to the still-hot soup and let it simmer. Serve with Indian papadum.