Ingredient
150 grams of red lentils
1 liter of chicken broth
A pinch of turmeric
1 diced potato
1 tablespoon garlic paste
1 tablespoon ginger paste
200 g boneless chicken breast
3 tablespoons of oil
1 tablespoon cumin seeds
1 tablespoon coriander seeds
Chili powder to taste
2 tablespoons lemon juice
Chopped cilantro
Preparation!
Simmer stock lentils with turmeric for 30 minutes.
Add the potato to the pan and simmer for 20 minutes.
Mash the soup and season well.
Sprinkle the diced chicken with salt and pepper.
Heat the oil in a saucepan and add the ginger paste, garlic paste and coriander and chili powder.
Add the chicken and sauté for two minutes before adding the mashed soup.
Sharpen with lemon juice and garnish with cilantro.