John Myers
Contents
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Ingredients
- 400 g Chicken breast fillet
- 1 pole Leek
- 200 g Carrots
- 1 piece Fresh ginger - the size of a hazelnut
- 1 tablespoon Rapeseed oil
- 0,5 tablespoon Curry powder
- Salt and pepper
- 150 g Red lentils
- 1 Can Tomato fillets - 240g
- 0,5 liter Vegetable broth *
- 200 ml Unsweetened coconut milk
- 1 tablespoon Lime or lemon juice
- Basil leaves
Instructions
- Remove the tendons and fat from the chicken breast fillet and cut into cubes. Quarter the leek lengthways, cut into pieces and wash thoroughly. Peel and dice the carrots. Do the same with the ginger.
- Heat the oil in a pan and sear the meat. Add the leek, carrots and ginger and stir-fry briefly. Season with salt and pepper, sprinkle the curry on top and roast a little.
- Put everything in a saucepan. Rinse the lentils with cold water and drain them.
- Add tomatoes and broth to the meat and vegetable mixture and add the lentils. Bring to the boil and cook covered on a low flame for approx. 12-15 minutes. Stir in between.
- Finally add the coconut milk to the soup and heat it briefly. Season to taste with lime juice, salt, pepper and curry.
- Garnish with basil leaves to serve. If you like it more authentic, take fresh coriander. (I didn't get it)
- * Link to spice mixes: Granulated vegetable broth
Nutrition
Serving: 100gCalories: 90kcalCarbohydrates: 2.7gProtein: 11.7gFat: 3.6g
