🍽️ Spicy Chicken and Lentil Stew

Name: Spicy Chicken and Lentil Stew
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lime; 1 clove of garlic; 1 red chili pepper; 500 g chicken breast fillet; 2 large red onions; 500 g carrots; 3 tbsp olive oil; 80 g red lentils; 500 ml vegetable broth; 0.5 handful mint; 1 handful parsley; 300 g yogurt; cardamom powder; ground cinnamon; salt; pepper; Pul Biber

363 kcal · 30 min · 4 servings

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Ingredients

1 lime
1 clove of garlic
1 red chili pepper
500 g chicken breast fillet
2 large red onions
500 g carrots
3 tbsp olive oil
80 g red lentils
500 ml vegetable broth
0.5 handful mint
1 handful parsley
300 g yogurt
cardamom powder
ground cinnamon
salt
pepper
Pul Biber

Instructions

1. Squeeze the lime and collect the juice.
2. Peel the garlic and press it directly into the lime juice.
3. Remove the stem base of the chili.
4. Finely chop the chili and add it to the lime-garlic mixture.
5. Rinse the meat briefly and pat it dry with a kitchen towel.
6. Cut the meat into bite-sized cubes.
7. Rub the meat cubes with the lime mixture.
8. Cover the meat and let it marinate briefly.
9. Peel the onions.
10. Quarter the onions lengthwise.
11. Cut the onion quarters into thin strips.
12. Peel the carrots.
13. Slice the carrots diagonally into half-centimeter thick rounds.
14. Heat the oil in a pot.
15. Add the onion strips to the hot oil.
16. Sauté the onions briefly.
17. Add the carrot slices.
18. Fry the vegetables for two to three minutes.
19. Remove the vegetables from the pot with a slotted spoon and set them aside.
20. Fry the meat cubes in the remaining oil on all sides.
21. Return the fried vegetables to the pot with the meat.
22. Sprinkle the lentils over the meat and vegetable mixture.
23. Pour the broth over everything.
24. Let the stew simmer on low heat for about twenty minutes.
25. Rinse the mint and parsley under running water.
26. Shake the herbs dry.
27. Finely chop the mint and parsley.
28. Take a small bowl with the yogurt.
29. Add some cardamom to the yogurt.
30. Add some cinnamon to the yogurt.
31. Season the yogurt with a pinch of salt.
32. Stir the spices well into the yogurt.
33. Season the finished stew with salt.
34. Season the stew with black pepper.
35. Adjust the spices in the stew to your liking.
36. Distribute the hot stew onto deep plates.
37. Add a dollop of the spiced yogurt mixture to each plate.
38. Sprinkle some Pul Biber (hot pepper flakes) over it.
39. Garnish the dish with the freshly chopped herbs.

Nutrition per serving

kcal: 363
Protein: 39 g · Fett/Fat: 12 g · Carbs: 22 g