1 Cut chicken breasts into cubes about 2 cm (approximately 3/4 inch).
2 Rinse and peel carrot. Peel the onions and garlic. Cut carrot, onions and garlic into small cubes.
3 Heat oil in a pot. Sauté onions and garlic in hot oil over medium heat until translucent, about 3 minutes.
4 Add chicken breast cubes and garam masala to the pot and cook for 1 minute.
5 Add lentils and carrots and sauté briefly, stirring. From 1 orange, squeeze about 100 ml (approximately 1/4 cup plus 2 tablespoons) of juice.
6 Add orange juice and broth and to the pot. Bring soup to a boil and cook for about 15 minutes over medium heat.
7 Peel remaining orange peel, removing all of the white pith.
8 Cut out segments with a knife between the separating membranes.
9 About 5 minutes before end of cooking, add the orange segments to the soup. Rinse cilantro, shake dry and pluck the leaves. Season the soup with salt and pepper and sprinkle with cilantro.