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Categories:Viewed: 27 - Published at: 3 years ago
Ingredients
- 1 lb chicken breasts
- 2 None bay leaves
- 4 None juniper berries
- 6 None whole peppercorns
- 1/2 lb red lentils
- 1 tbsp oil
- 1/2 lb celery, sliced
- 1 None red onion, peeled, halved and thinly sliced
- 1 None apple, cored and sliced
- 1-2 tsp curry powder
Method
- Put the chicken in a large pot with 4 1/4 cups of water and the bay leaves, juniper berries, peppercorns and some salt. Bring to a boil and simmer for 30 mins, skimming the scum off the top as necessary. Cook the lentils in a second pan, in boiling salted water, for 5-7 mins until al dente, then drain and rinse.
- Remove the chicken from the stock, cool slightly then chop coarsely. Pour the stock through a strainer and set aside. Heat the oil in a saucepan and fry the celery, onion and apple with 1 tsp of curry powder, stirring from time to time. Pour in the stock and bring to a boil. Add the chicken and lentils and simmer briefly. Season the soup with additional curry powder, then serve.
