Ingredient!
Split red lentils of 150 grams
1 liter of chicken broth
A pinch of turmeric
1 diced potato
1 tablespoon garlic paste
1 tablespoon ginger paste
200 grams boneless chicken breast
3 tablespoon oil
1 tablespoon cumin seeds
1 tablespoon coriander seeds
Chili powder to taste
2 tablespoons lemon juice
Chopped coriander
Preparation!
Simulate lentils in stock with turmeric for 30 minutes.
Add the potato to the pan and let it simmer for 20 minutes.
Puree the soup and season well.
Season the sliced chicken with salt and pepper.
Heat oil in a pan and add ginger paste, garlic paste and coriander and chilli powder.
Add the chicken and stir-fry two minutes before adding the pureed soup.
Grind with lemon juice and garnish with coriander.