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🍽️ Chicken Lentil Soup

385 kcal · 30 min · 4 servings

Ingredients

• 250 g brown lentils
• salt
• 1 onion
• 2 garlic cloves
• 1 red chili pepper
• 2 tbsp olive oil
• 300 g chicken breast fillet
• 1 tsp turmeric
• 2 tsp cumin powder
• 2 bay leaves
• 400 g chopped tomatoes (can)
• 1 l chicken broth
• pepper (from the mill)
• 1 untreated lime (juice)
• plain yogurt (to serve)

Instructions

1. 1. Place the lentils in water overnight.
2. 2. Drain the soaking water the next day.
3. 3. Cook the lentils in plenty of salted water until tender but firm.
4. 4. Drain the lentils.
5. 5. Rinse the lentils with cold water to stop the cooking process (shock).
6. 6. Let the lentils drain well.
7. 7. Peel the onion.
8. 8. Peel the garlic clove.
9. 9. Wash the chili.
10. 10. Remove the seeds from the chili.
11. 11. Finely chop the onion, garlic, and chili.
12. 12. Heat the olive oil in a wide pot.
13. 13. Fry the onion, garlic, and chili over low heat for 4 to 5 minutes.
14. 14. Wash the chicken meat.
15. 15. Pat the meat dry with a kitchen towel.
16. 16. Cut the meat into thin strips.
17. 17. Add the chicken strips to the vegetables in the pot.
18. 18. Fry the meat along with the vegetables.
19. 19. Wait until the meat is golden brown.
20. 20. Add turmeric, cumin, and bay leaf.
21. 21. Fry the spices for about 1 minute.
22. 22. Add the tomatoes to the pot.
23. 23. Add the cooked lentils to the pot.
24. 24. Pour in the chicken broth.
25. 25. Bring the soup to a boil.
26. 26. Reduce the heat.
27. 27. Let the soup simmer gently for 5 to 7 minutes.
28. 28. Season the soup with salt and pepper.
29. 29. Add the lime juice and adjust the taste.

Nutrition per serving

• kcal: 385
• Protein: 33 g · Fett/Fat: 14 g · Carbs: 38 g