- 3 Red Onions
- 2 Garlic cloves
- 1 thick Leek
- 300 grams Chicken breast
- 1 tablespoon Vegetable oil
- 400 grams Diced tomatoes
- iodized salt, freshly ground pepper
- 2 tablespoons mild Curry powder
- Instant chicken broth
- 830 grams letils with Soup vegetables (carrot, leek, parsnip) (canned)
- 1 Red Bell pepper
- 100 grams Whipping cream
- 2-3 tablespoons Lemon juice
- 1 bunch chopped Parsley
Peel and finely chop the onions and garlic. Rinse the leek and cut into rings. Cut chicken breast into strips. Heat oil in a pan, fry chicken strips briefly, add the prepared vegetables and fry for 5 minutes.
Stir in tomatoes, salt and pepper, sprinkle with curry and cook, while stirring. After 5 minutes, add the chicken broth and the lentils and cover the pot. Meanwhile, finely chop parsley and dice the bell peppers.
After 30 minutes, add the whipping cream. Continue cooking for 3 minutes. Season with lemon juice and iodized salt. Serve the soup garnished with parsley and diced peppers.