Summary

Ingredients

• 400 g chicken breast fillet (s)
• 1 ½ liters chicken broth
• 250 g lentils, red
• 2 cloves garlic
• 2 onions)
• 1 teaspoon ginger, mashed
• 250 ml sour cream
• 3 egg (s)
• 4 tablespoon almond (s), finely ground
• 0.5 teaspoon ½ turmeric
• 2 teaspoons coriander
• 1 teaspoon spice mix (Garam Masala)
• 1 ½ tablespoon butter

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Instructions

1. Cut the chicken into small cubes and season with salt, finely chop the onions and garlic. Melt a tablespoon of butter in the pan and sear the meat well on all sides, keep warm - the pan (including the frying residues!) Will be used: steam onions and garlic with half a tablespoon of butter - as soon as they become translucent, add the ginger puree and brown everything . Now add the almond flour, turmeric and coriander, fry for half a minute, stirring constantly, and then deglaze with a cup of the broth.
2. Prepare the soup: Put the mixture from the pan, the fried chicken cubes, the lentils and the rest of the chicken stock in a saucepan and bring to the boil. Cook over medium heat for about 1 hour until the lentils are soft and tasty. Meanwhile, boil the eggs hard, quench, peel and quarter them. The soup is bound by finely pureing about a third of the lentils with a little broth in a bowl with the hand blender and stirring them back into the rest of the soup together with the beaker of cream and the garam masala. Warm everything up again for 5 minutes, but don`t let it boil anymore. Distribute the eggs evenly in the soup plates or bowls and pour the soup over them.
3. This goes well with naan bread (Indian flatbread) and a delicious white wine.