Chicken Lentil Soup

Ingredients

• 250 g green 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 diced tomatoes (canned)
• 1 l chicken broth
• black pepper (ground)
• 1 untreated lime (juice)
• plain yogurt (for serving)

Instructions

1. 1.

   Soak the lentils overnight. The next day drain them and cook in plenty of salted water until al dente, then drain, rinse with cold water, and let rest.

2. 2.

   Peel the onion and garlic, wash and deseed the chili pepper, and finely chop all together.

3. 3.

   Heat the olive oil in a wide pot over low heat and sauté the onion, garlic, and chili for 4-5 minutes. Wash the chicken, pat dry, slice into thin strips, add to the pot and cook with it. Once the meat turns golden brown, add turmeric, cumin, and bay leaves and stir for about 1 minute. Add the tomatoes, lentils, and chicken broth, bring to a boil, reduce heat, and let simmer gently for 5-7 minutes. Season with salt and pepper, then adjust with lime juice. Serve with yogurt if desired.