Summary

Ingredients

• 400 g lentils, red
• 400 g chicken fillet (s)
• 400 ml vegetable stock
• 2 large carrot (s)
• 1 thick parsley root (s)
• 4 small shallot (s)
• 2 cloves garlic
• 100 ml coconut milk
• 100 ml tomato (s), passed
• 1 tablespoon curry paste (red Thai curry)
• 10 cocktail tomatoes
• 1 tablespoon olive oil
• 1 bunch parsley, smooth

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Instructions

1. Peel and finely chop shallots and garlic. Cut the carrots and parsley root into small pieces, preferably in small sticks. Wash the chicken fillet and pat dry, then cut into small pieces.
2. Heat the oil in a saucepan or wok and sweat the shallots and garlic first. Then sear the meat and finally add the vegetables and cook briefly. Deglaze everything with the broth and add the lentils. Bring everything to a boil. Then stir in the tomatoes. After about 8 minutes, when the lentils are almost done, add the coconut milk and curry paste. Bring everything to the boil again and season with salt. At the very end, cut the tomatoes in half and fold them under the lentils. Finally chop the parsley and stir in.
3. Very tasty even without meat!