Lentil Stew with Chicken Meatballs
Ingredients
- Soup
- 200 grams red Lentils
- 1 tsp Cumin
- 1 tsp Coriander
- 1 tsp fennel seeds
- ½ bunch scallions
- 2 carrots
- 2 shallots
- 1 chili pepper
- 2 garlic cloves
- 2 Tbsps Peanut oil
- 1 l Chicken broth
- 200 milliliters Coconut milk
- 1 tsp ginger (freshly grated)
- Fish sauce
- cayenne pepper
- Chicken meatballs
- 4 Chicken breasts
- 1 garlic clove
- 2 Tbsps cilantro (chopped)
- 1 egg
- breadcrumbs (as needed)
- soy sauce
Preparation steps
Toast cumin, coriander seeds and fennel seeds in a dry pan until fragrant.
Rinse and dry scallions and cut into rings. Peel carrots and dice. Peel shallots and garlic and chop finely. Rinse chile pepper, cut in half lengthwise and chop finely. Heat oil in a saucepan and sauté all prepared vegetables. Add half of the spices, stir to toast spices and pour in broth and coconut milk. Add ginger and lentils, cover, simmer on low heat for about 20 minutes, stirring occasionally.
Rinse chicken breasts, pat dry, coarsely chop and puree in a blender (meat should be very cold, straight from the refrigerator) or simply chop finely with a sharp knife. Add chopped clove of garlic, egg and cilantro. Add breadcrumbs and mix until mixture is pliable. Season with soy sauce. Form small balls, preferably with wet hands. Add meatballs to soup and cook for 10 more minutes. Add fish sauce and season with cayenne pepper to taste. Sprinkle with remaining spices and serve.