We have come to know that lentils, like all legumes, are highly recommended for health, they are also delicious and available at any time of the year. Native to India, coral lentils are packed with minerals—iron, phosphorus, magnesium—and B vitamins. A little softer and more melty than their blonde or green cousins, they take center stage in this delicious chicken soup that’s super easy to make.
Time: 40 minutes
Cost/pers. : €3.50
Ingredients for 4 people
• 1 well-raised free-range chicken fillet
• 1 onion
• 2 cloves of garlic
• 1 C. at s. red or yellow curry paste
• 120 g of coral lentils
• 1 stalk of celery
• 2 carrots
• 400 g of crushed tomatoes
• 2 cm of fresh ginger
• 3 tbsp. at s. olive oil
• 10 cl of coconut milk
• Salt and pepper
1. A little work
Cut the chicken into small pieces
Peel the onion, garlic and ginger, carrot and celery and chop finely.
2. And quiet cooking
Brown the chicken in a pan with oil, add onion, garlic, ginger, curry paste, salt and pepper. Allow to brown for a few minutes, then add the tomatoes and cook, stirring, for 5-10 minutes.
Then add the vegetables and lentils, then pour water or better yet chicken stock 3cm above the level of the ingredients. Cover and cook for 25 minutes on low heat.
Add coconut milk, mix and serve with chopped cilantro.