Ingredients

The following ingredients have 5 Servings
  • 1 medium Onion (sliced)
  • 1 small Green Chili Pepper (optional, slith lengthwise)
  • 2 small Celery stalks (sliced)
  • 1 small Carrot (sliced)
  • 1 medium Potato (diced)
  • 2 Tablespoon Oil (Olive, vegetable or other oil)
  • 1 Tablespoon Ginger + Garlic (*see Notes)
  • 1 Tablespoon Curry Powder
  • 1 piece Chicken Breast (cut into bite-sized pieces)
  • 1 Teaspoon Turmeric Ground
  • 1 Teaspoon Cumin ground
  • 1 Teaspoon Coriander Seeds ground
  • 2 Tablespoon Tomato Puree
  • Salt (to taste)
  • 1/2 Teaspoon Black Pepper
  • 5 cups Water
  • 2 1/2 cups Chicken stock
  • 1 Apple (peeled and cut into cubes)
  • 2 small Bay leaves
  • 1/2 cup Red Split Lentils (aka Masoor dal)
  • 1/2 cup Rice
  • Cilantro (aka fresh Coriander)

Instruction

  • Prepare vegetables. Peel if needed and slice small. Peel, remove the apple core and cut small. Also, keep your cut chicken breast ready and all the other ingredients.
  • Heat up a large soup pot with oil and sauté your onion, green chili pepper, celery and carrot.
  • Continue to add in the potato and stir-fry for a minute.
  • Reduce the heat and add in the ginger garlic paste (or finely chopped ginger and garlic) and the curry powder. Mix it all in.
  • Add in the cut chicken and stir cook over high heat for a minute.
  • Now you can throw in the turmeric, cumin, coriander powder and stir fry again.
  • Continue to pour in the tomato puree, salt, and pepper and stir fry the whole content.
  • Pour in the water and chicken stock and mix well.
  • Add the apple to the soup with the bay leave, lentils and rice.
  • Mix the whole content well and cook for about 30 minutes over medium heat until the soup thickens and all the ingredients are cooked through.
  • Serve hot with some yogurt and chopped cilantro as a garnish.