Summary

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

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Instructions

1. Boil the lentils in 1/2 l of water for 45 minutes, drain in a sieve.
2. 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.
3. Add lentils and pineapple cubes, possibly also add some juice.
4. Whisk the egg yolks and cream together and add them to the no longer boiling soup. Serve sprinkled with chives.