Ingredient!
150 grams of shared red lentils
1 liter of chicken stock
A clip of turmeric
1 tart potato
1 tablespoon of garlic pasta
1 tablespoon ginger paste
200 grams of boneless chicken breast
3 tablespoons oil
1 tablespoon cumin seeds
1 tablespoon coriander seeds
Chili powder to taste
2 tablespoons of lemon juice
Chopped coriander
Preparation!
Lubricate lentils in stock with turmeric for 30 minutes.
Add potato to pan and simmer for 20 minutes.
Puree the soup and season well.
Sprinkle the chopped chicken with salt and pepper.
Heat oil in a pan and add ginger paste, garlic paste and cilantro and chili powder.
Add chicken and stir fruit for two minutes before adding the pureed soup.
Cut with lemon juice and garnish with coriander.