Made with AI
Spicy Halal Chicken, Potato and Lentil Soup
30 min 381 kcal per serving Easy
Ingredients
4 Servings
- Cooked halal chicken breast100 g
- Potato, cubed100 g
- Cooked lentils70 g
- Onion, diced30 g
- Tomato, chopped100 g
- Olive oil2,5 g
- Lemon juice15 g
- Red chili, minced5 g
- Water400 ml
Instructions
- 1
Heat the olive oil in a medium saucepan over medium heat.
- 2
Add the diced onion and minced red chili. Cook for 2–3 minutes, stirring frequently, until the onion begins to soften.
- 3
Add the chopped tomato and cook for another 3 minutes, stirring occasionally, until it starts to break down.
- 4
Add the cubed potato and water. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 10–12 minutes, or until the potato is tender.
- 5
Shred or dice the cooked halal chicken breast, then add it to the saucepan with the cooked lentils.
- 6
Simmer the soup uncovered for 4–5 minutes, stirring occasionally, until the chicken and lentils are thoroughly heated.
- 7
Remove the saucepan from the heat and stir in the lemon juice.
- 8
Ladle the soup into a bowl and serve hot.
