Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 200 g lentils, small brown ones
- salt
- 200 g chicken fillet (s)
- 50 g onion (s)
- 1 small Can / s pineapple
- 30 g butter
- 1 tablespoon curry
- 750 ml vegetable stock
- pepper
- 2 egg yolks
- 250 ml cream
- 1 bunch chives
Print Recipe
Pin Recipe Instructions
- Boil the lentils in 1/2 l of water for 45 minutes, drain in a sieve.
- Fry the chicken strips and onion cubes in butter, dust with the curry and sweat. Top up with the broth and simmer for 5 minutes. Salt and pepper.
- Add lentils and pineapple cubes, possibly also add some juice.
- Whisk the egg yolks and cream together and add them to the no longer boiling soup. Serve sprinkled with chives.
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