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🍽️ Spicy Lentil Stew with Tender Chicken Meatballs

527 kcal · 30 min · 4 servings

Ingredients

• 200 g red lentils
• 1 tsp cumin
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 0.5 bunch spring onions
• 2 carrots
• 2 shallots
• 1 chili pepper
• 2 garlic cloves
• 2 tbsp peanut oil
• 1 l chicken broth
• 200 ml coconut milk
• 1 tsp ginger (freshly grated)
• fish sauce
• cayenne pepper
• 4 chicken breast fillets
• 1 garlic clove
• 2 tbsp coriander leaves (chopped)
• 1 egg
• breadcrumbs (as needed)
• soy sauce

Instructions

1. 1. Preheat a non-stick frying pan over medium heat.
2. 2. Add cumin seeds, coriander seeds, and fennel seeds to the hot pan.
3. 3. Toast the spices briefly until they release their aroma.
4. 4. Remove the pan from the heat and set the toasted spices aside.
5. 5. Thoroughly wash the spring onions.
6. 6. Trim off the tough ends of the spring onions.
7. 7. Slice the spring onions into thin rings.
8. 8. Peel the carrots.
9. 9. Dice the carrots into small, even cubes.
10. 10. Peel the shallots.
11. 11. Peel the garlic cloves.
12. 12. Finely chop the shallots and garlic.
13. 13. Wash the chili pepper.
14. 14. Cut the chili pepper in half lengthwise.
15. 15. Remove the seeds and white pith from the chili.
16. 16. Finely chop the deseeded chili as well.
17. 17. Heat some oil in a large pot.
18. 18. Add the spring onions, carrots, shallots, garlic, and chili to the pot.
19. 19. Sauté the vegetables over medium heat until they soften.
20. 20. Add half of the toasted spice mixture to the pot.
21. 21. Deglaze the mixture with vegetable or chicken broth.
22. 22. Add the coconut milk.
23. 23. Peel the ginger and grate or chop it finely.
24. 24. Add the ginger to the soup.
25. 25. Add the lentils to the soup.
26. 26. Stir everything well to combine the ingredients.
27. 27. Cover the pot with a lid.
28. 28. Simmer the soup on low heat for about 20 minutes.
29. 29. Rinse the chicken breast fillets under cold water.
30. 30. Pat the meat dry with kitchen paper.
31. 31. Cut the chicken meat into coarse cubes.
32. 32. Place the meat cubes into a food processor or blender.
33. 33. Puree the meat into a fine paste.
34. 34. Alternatively, you can mince the meat very finely with a knife.
35. 35. Ensure the meat stays cold during preparation.
36. 36. Add a finely chopped garlic clove to the meat mixture.
37. 37. Add a raw egg to the meat mixture.
38. 38. Finely chop fresh coriander leaves.
39. 39. Add the chopped coriander to the meat mixture.
40. 40. Add breadcrumbs to the meat mixture.
41. 41. Mix all the meatball ingredients together thoroughly.
42. 42. The mixture should be firm enough to form balls.
43. 43. Optional: Boil a small test ball in salted water to check the consistency.
44. 44. Season the meat mixture with soy sauce to taste.
45. 45. Wet your hands with a little water.
46. 46. Form small balls from the meat mixture.
47. 47. Gently add the meatballs to the simmering soup.
48. 48. Let the meatballs cook in the soup for about 10 minutes.
49. 49. Season the finished soup with fish sauce to taste.
50. 50. Season the soup with cayenne pepper to taste.
51. 51. Serve the stew hot and enjoy.

Nutrition per serving

• kcal: 527
• Protein: 54 g · Fett/Fat: 23 g · Carbs: 24 g