Linsen-Curry-Suppe

Ingredients

• 500 g chicken pieces
• 1 bundle vegetable mix
• 1 onion
• 1 l water
• 2 tsp seasoned broth
• 4 tsp curry powder
• 8 peppercorns
• coriander seeds
• 200 g lentils
• 500 g carrots
• 2 stalks leeks (porree)
• ground pepper from the mill
• 4 tbsp pickled pumpkin (from the jar)
• 1 tbsp vinegar

Instructions

1. 1.

   Wash chicken pieces. Clean, wash and cut vegetable mix into chunks. Peel and quarter onion. Put everything in a pot and fill with water. Add seasoned broth, curry powder, peppercorns and coriander seeds, then bring to a boil. Skim off foam and simmer covered for 1 hour on low heat.

2. 2.

   Strain the broth. Sprinkle in lentils and cook for 25-30 minutes. Peel and dice carrots. Add them in the last 10 minutes of cooking.

3. 3.

   Clean, wash and slice leeks into rings. Add them 5 minutes before the end of cooking time. Season soup with salt and pepper. If desired, finely chop pickled pumpkin and stir it in. Finish soup with vinegar.