Cook the cleaned chicken or soup chicken in the stock, remove it and let it cool down. Remove the meat from the bones and cut into bite-sized pieces. Let the broth cool and skim off the fat from the surface.
In a saucepan, sauté the chopped onions and garlic in the oil or clarified butter until translucent. Add the red lentils, sauté briefly and pour in enough stock to cover the lentils well.
Bring to the boil and then simmer gently. Stir again and again, and when the broth has boiled down, refill. This is done until the lentils are cooked to a pulp. The consistency must be thick at the end. This is regulated by adding the broth.
When the lentils are done, add the chicken and heat it up. The soup is then seasoned with cumin. Season if necessary, but it is best to season the broth to taste at the beginning.
Then serve the soup in soup cups or plates. Serve with a piece of lemon or lime. Then add a few drops of it to the soup.
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