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🍲 Creamy Tomato Lentil Curry Soup

485 kcal · 30 min · 4 servings

Ingredients

• 3 red onions
• 2 garlic cloves
• 1 thick leek stalk
• 300 g chicken breast fillet
• 1 tbsp oil
• 400 g pizza tomatoes
• iodized salt, pepper from the mill
• 2 tbsp mild curry powder
• instant chicken broth
• 830 g lentils with soup greens (can)
• 1 red bell pepper
• 100 g whipping cream
• 2-3 tbsp lemon juice
• 1 bunch chopped parsley

Instructions

1. 1. Peel the onions and garlic and dice them very finely.
2. 2. Wash the leek and slice it into thin rings.
3. 3. Cut the chicken breast into thin strips.
4. 4. Heat the oil in a large pot.
5. 5. Sear the chicken strips briefly.
6. 6. Add the diced onions, garlic, and leek rings to the pot.
7. 7. Sauté the vegetables for 5 minutes.
8. 8. Stir the tomatoes into the vegetables.
9. 9. Season the mixture with salt and pepper.
10. 10. Dust everything with curry powder.
11. 11. Simmer the mixture while stirring for 5 minutes.
12. 12. Pour the chicken broth into the pot.
13. 13. Add the lentils to the soup.
14. 14. Cover the pot with a lid.
15. 15. Finely chop the parsley while waiting.
16. 16. Dice the bell pepper into small pieces.
17. 17. Cook the soup for 30 minutes.
18. 18. Stir the cream into the finished soup.
19. 19. Let the soup simmer for another 3 minutes.
20. 20. Finally season the soup with lemon juice and iodized salt.
21. 21. Serve the soup garnished with the chopped parsley and diced bell pepper.

Nutrition per serving

• kcal: 485
• Protein: 39 g · Fett/Fat: 18 g · Carbs: 42 g