Indian Lentil and Chicken Soup

Ingredients

• 120 g red lentils
• 2 onions
• 2 Garlic cloves
• 30 g Ginger root
• 2 carrots
• 1 chili pepper
• 0.25 bunch coriander
• 300 g chicken breast fillet
• 2 tbsp Rapeseed oil
• 2 star anise
• 1 tsp coriander seeds
• 3 tsp garam masala (Indian spice blend)
• 1 tsp turmeric powder
• 400 g passata tomatoes (canned)
• 200 ml coconut milk
• 500 ml chicken broth
• Salt
• Pepper
• 1 Organic Lime

Instructions

1. 1.

   Rinse lentils, drain, bring to a boil in double the amount of water and simmer for 25 minutes over low heat. Then strain and let dry.

2. 2.

   Meanwhile peel onions, garlic and ginger and finely chop. Peel carrots and dice into small cubes. Clean chili pepper, wash and slice into thin rings. Wash coriander, pat dry, pluck leaves and finely chop stems. Pat chicken dry and cut into strips.

3. 3.

   Heat oil in a pot. Sauté onions, garlic, ginger and chili for 5 minutes over medium heat. Add carrots, coriander stems, star anise and coriander and cook for 2 minutes. Add chicken strips and fry for 5–7 minutes, stirring occasionally.

4. 4.

   Stir in garam masala, turmeric, tomatoes, coconut milk and broth. Bring to a boil and simmer for 15 minutes over low heat. Add lentils and continue to simmer for 5 minutes over low heat, adding water if needed. Season with salt and pepper.

5. 5.

   Peel lime hot, pat dry and cut half into slices, squeeze the rest. Adjust soup with lime juice, sprinkle coriander leaves and garnish with lime wedges.