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Red lentil soup with chicken and curry

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Ingredients for 6 servings:

  • 400 g lentils, red
  • 2 m.-sized onion(s)
  • 2 garlic cloves
  • 600 g skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp curry powder
  • 2 liters of chicken broth or vegetable broth
  • Salt and pepper, from the mill
  • Coriander leaves, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

simple, easy, healthy and delicious

Finely dice the garlic and onions. Rinse the lentils under cold running water. Cut the chicken breast into approximately 1.5 cm cubes. Heat the oil in a pan and sauté the onions and garlic. Add the curry and lentils and let them sweat. Deglaze everything with the stock, bring to a boil, and add the chicken. Stir everything and simmer for 15 minutes. Season the soup with salt and pepper and serve with fresh coriander.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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