Potato Lentil Soup with Chicken

Ingredients

• 2 Potatoes
• 1 Shallot
• 50 g red lentils
• 1 tbsp oil
• 500 ml poultry stock
• 20 g red lentils
• 300 g chicken meat
• 1 small stalk leeks
• 1 Carrot
• 2 tbsp butter
• 500 ml coconut cream
• 1 tbsp Yellow curry paste
• Salt
• Pepper
• cracked poultry broth
• 2 tbsp mint (cut into strips)

Instructions

1. 1.

   Wash, peel and dice the potatoes. Peel and halve the shallot, then finely dice it. Heat oil in a pot, sauté the onion until translucent, add potato cubes and lentils, pour in stock, and simmer until potatoes are tender, adding water if needed.

2. 2.

   Pat chicken dry with vinegar, cut into strips. Peel and chop carrot into small pieces. In a pan, melt butter, add leeks, then stir in lentils, carrots, and chicken; pour in coconut cream. Season the chicken with curry paste and let it simmer for 10–15 minutes until lentils soften.

3. 3.

   Muddle the cooked potatoes roughly, then add the chicken‑vegetable mixture to the pot and bring back to a boil. Add liquid as needed, season with salt, pepper, and cracked poultry broth. Serve in a preheated bowl and garnish with mint.