Lentil-pineapple curry

Ingredients for 2 servings:

• 140 g lentils
• 300 ml beef broth or chicken or vegetable broth
• 150 g spring onions
• 150 g pineapple pieces from the can
• some pineapple juice from the can
• 200 g chicken breast fillet(s)
• 2 tsp Thai curry powder
• 4 tbsp cream
• Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Soak the lentils overnight. Drain and rinse. Bring to a boil in the broth. Add the curry powder and cook until tender (about 25-30 minutes). There should be very little liquid left. Set aside. Cut the chicken breast into small cubes, fry in hot oil, season, and then remove. Cut the spring onions into 1.5 cm pieces and fry in the remaining oil in the pan. Deglaze with a little pineapple juice and cook for 3-4 minutes, until the liquid has evaporated. Add the pineapple chunks and fry. Add the chicken pieces to the lentils. Heat everything through, stir in the cream, and season with salt and pepper.