Summary

Ingredients

• 200 g chicken breast
• 1 medium carrot (s)
• 1 spring onion (s)
• 0.5 ½ bell pepper (s), red
• 150 g lentils, red
• 1 pinch cinnamon
• 1 pinch cumin
• Vegetable broth
• 1 medium clove garlic (s)
• Sultanas
• salt and pepper
• oil

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Instructions

1. Cut the meat into cubes and fry in a little oil in a deep pan (with a lid). Clean the carrots, bell peppers, spring onions and garlic, cut into small cubes and fry briefly with the meat. Put the lentils in the pan and fry them briefly, then deglaze with the vegetable stock. With the lid closed, simmer over low heat and, similar to a risotto, always pour in the broth when the liquid has been absorbed.
2. In total, it takes about 15 minutes for the lenses to soften. If you like, you can also cook some sultanas for the last 5 minutes, but it`s a matter of taste. Then season with salt, pepper, cinnamon and cumin and serve.