Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g chicken breast fillet (s)
- 2 tablespoons oil
- 1 leek (small stick)
- 1 clove garlic
- 0.5 liter ½ vegetable stock
- 100 g lentils, red
- 1 red pepper (s)
- 1 piece (s) ginger, fresher
- 0.5 ½ lemon (s), juice it
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into wide strips. Fry in hot oil and take out.
- Clean and wash the leek and cut into fine slices. Peel and mash the garlic and add both to the frying stock. Fry briefly and bring to the boil with vegetable stock. Add the lentils and simmer for about 15 minutes.
- Wash and clean the peppers and cut into small cubes. Add to the soup with the meat and simmer for about another 5 minutes. Grate the ginger and add to the soup with the lemon juice. Season with cayenne pepper to taste.
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