Tomato Curry Soup with Lentils
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.