Summary

Ingredients

• 500 g chicken fillet (s), cut into strips
• 1 tablespoon oil
• 1 onion (s) (vegetable onion), diced
• 2 tablespoon tomato paste
• 1 liter vegetable broth
• 250 g lentils (plate lentils), brown
• 1 chilli pepper (s), red
• 1 bay leaf
• 150 g pineapple
• 1 tablespoon vinegar (red wine vinegar)
• 2 tablespoon sour cream
• salt and pepper
• Chili powder
• 1 red pepper (s), cut into pieces
• 1 green pepper (s), cut into pieces

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Instructions

1. Fry the chicken strips in the hot oil in portions, season with salt, pepper, remove and set aside. Steam the onion cubes in the hot roasting fat until translucent, add the tomato paste and sweat briefly. Deglaze with the broth. Add the lentils, chilli pepper and bay leaf and simmer covered for approx. 45 minutes. Add the peppers to the lentils after 30 minutes. Cut the pineapple into pieces, add and heat with the meat approx. 5 minutes before the end of the cooking time. Season to taste with salt, pepper, chilli powder and vinegar.
2. Serve with a dollop of sour cream. Plus taco chips