Tomato Curry Soup with Lentils
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
613
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 613 kcal | (29 %) | ||
| Protein | 44.1 g | (45 %) | ||
| Fat | 33.4 g | (29 %) | ||
| Carbohydrates | 34 g | (23 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 Red onions
- 2 garlic cloves
- 1 thick Leek
- 300 grams Chicken breasts
- 1 Tbsp vegetable oil
- 400 grams Diced tomatoes
- iodized salt, freshly ground pepper
- 2 Tbsps mild Curry powder
- Instant chicken broth
- 830 grams letils with Soup vegetables (canned)
- 1 Red Bell pepper
- 100 grams Whipped cream
- 2-3 tablespoons lemon juice
- 1 bunch chopped parsley
Preparation steps
1.
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.
2.
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.
3.
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.
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