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🍲 Aromatic Lentil and Chicken Soup

474 kcal · 30 min · 4 servings

Ingredients

• 120 g brown lentils
• 2 onions
• 2 garlic cloves
• 30 g ginger root
• 2 carrots
• 1 chili pepper
• 0.25 bunch cilantro
• 300 g chicken breast fillet
• 2 tbsp rapeseed oil
• 2 star anise
• 1 tsp coriander seeds
• 3 tsp garam masala (Indian spice mix)
• 1 tsp turmeric powder
• 400 g strained tomatoes (can)
• 200 ml coconut milk
• 500 ml chicken broth
• salt
• pepper
• 1 lime

Instructions

1. 1. Rinse the lentils under running water.
2. 2. Let the lentils drain well.
3. 3. Place the lentils in a pot.
4. 4. Add twice as much water as there are lentils.
5. 5. Bring the water to a boil.
6. 6. Simmer the lentils on low heat for 25 minutes.
7. 7. Remove the pot from the heat.
8. 8. Drain the cooking water.
9. 9. Let the lentils drain completely.
10. 10. Peel the onions.
11. 11. Peel the garlic.
12. 12. Peel the ginger.
13. 13. Finely chop the onions, garlic, and ginger.
14. 14. Peel the carrots.
15. 15. Cut the carrots into small cubes.
16. 16. Clean the chili pepper.
17. 17. Wash the chili pepper.
18. 18. Slice the chili pepper into thin rings.
19. 19. Wash the cilantro.
20. 20. Shake the cilantro dry.
21. 21. Pluck the cilantro leaves.
22. 22. Finely chop the cilantro stems.
23. 23. Pat the chicken dry with a kitchen towel.
24. 24. Cut the chicken into strips.
25. 25. Heat the oil in a large pot.
26. 26. Sauté the onions, garlic, ginger, and chili for 5 minutes over medium heat.
27. 27. Add the carrots to the pot.
28. 28. Add the chopped cilantro stems.
29. 29. Add the star anise.
30. 30. Add the cilantro leaves.
31. 31. Fry everything for 2 minutes.
32. 32. Add the chicken strips.
33. 33. Fry the chicken strips for 5 to 7 minutes, stirring occasionally.
34. 34. Stir in the garam masala.
35. 35. Stir in the turmeric.
36. 36. Stir in the tomatoes.
37. 37. Stir in the coconut milk.
38. 38. Stir in the broth.
39. 39. Bring the mixture to a boil once.
40. 40. Simmer the soup on low heat for 15 minutes.
41. 41. Add the cooked lentils.
42. 42. Simmer the soup for another 5 minutes on low heat.
43. 43. Add a little water if needed to reach the desired consistency.
44. 44. Season the soup with salt to taste.
45. 45. Season the soup with pepper to taste.
46. 46. Rinse the lime under hot water.
47. 47. Pat the lime dry.
48. 48. Slice half of the lime into rounds.
49. 49. Squeeze the juice from the other half of the lime.
50. 50. Season the soup with the lime juice.
51. 51. Sprinkle the soup with fresh cilantro leaves.
52. 52. Garnish the soup with the lime slices.

Nutrition per serving

• kcal: 474
• Protein: 36 g · Fett/Fat: 25 g · Carbs: 26 g