Red lentil curry soup with or without chicken

Ingredients for 4 servings:

• 300 g chicken breast
• 1 leek(s)
• 3 carrots
• 1 piece(s) ginger, walnut-sized
• 1 tbsp oil
• salt and pepper
• 2 tsp Madras curry powder
• 100 g lentils, red
• 1 can tomatoes, chopped, 400 g
• 500 ml vegetable stock
• 1 can coconut milk, 400 ml
• 2 tsp lime juice, approx.
• 2 tbsp coriander greens, optional

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

without chicken vegan

Wash the meat, pat dry, and cut into small pieces. Trim the leeks, carrots, and ginger, then cut into rings or small cubes. Heat the oil in a saucepan or wok and brown the meat. Add the leeks, carrots, and ginger and fry briefly. Season with salt and pepper. Sprinkle with the curry powder and toast briefly. Wash the lentils and add them to the chicken and vegetable mixture. Add the tomatoes and broth, bring to a boil, and simmer covered over medium heat for about 12 minutes, stirring occasionally. Add the coconut milk to the soup and heat briefly. Season the soup with lime juice, salt, pepper, and a little more curry powder, if desired. Serve the soup on plates and garnish with some cilantro, if desired. The soup can also be eaten with rice. It is vegan without the chicken and just as delicious.