Summary

Ingredients

• 250 g lentils, red
• 400 g chicken strips
• 1 tablespoon paprika powder, noble sweet
• 1 pinch (s) cinnamon powder
• 1 tablespoon curry powder, Indian
• 1 dash soy sauce
• 1 large leek stick (s)
• 1 zucchini

For the dressing:

• 200 g natural yourt
• 30 g iner

Moreover:

• 2 medium tomato (s)
• 1 teaspoon chilli flakes
• 5 tablespoon oil for frying

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Instructions

1. Cook the lentils according to the instructions on the packet.
2. In the meantime, halve the leek lengthways and cut into strips and slice the zucchini into fine strips.
3. Sieve the lentils and let them drain well, squeeze a little so that the water goes out.
4. Fry the strips with oil in a pan, add the paprika, curry and cinnamon, sauté briefly. Set aside and cover to tighten. Do not rinse the pan.
5. Put some oil in the pan. Fry the zucchini and leek. Set the temperature to medium for cooking. After about 10 minutes, when everything has collapsed a little, add a good dash of soy sauce. Wait until the vegetables are done but not too mushy. Then let it cool down a bit.
6. Peel the ginger and cut into small pieces or chop and mix with the yogurt in a bowl. Alternatively, you can also use some herbal quark with the yoghurt, i.e. yoghurt and quark in a ratio of 50:50.
7. Put the lentils in a bowl and add the lukewarm vegetables. Cut the chicken slices a little smaller, about 1 cm pieces, and add. Cut the tomatoes into small pieces and add them. Add the yogurt dressing and a few chilli flakes to taste.
8. Serve lukewarm or chilled, then remove from the fridge beforehand.