Ingredients

Before you start

A homemade chicken broth with reserved shredded meat is needed for this recipe.

It is not necessary to soak the lentils in advance.

Method

1. Rinse and drain the lentils then set aside.
2. Finely chop the onion, garlic, celery and carrot. Heat the butter and oil in a pot over medium-low heat. Sauté the vegetables 5-6 min until the onion is translucent. Add the minced chili pepper and the curry powder. Cook 1 min with constant stirring. Pour in the homemade chicken broth, add the lentils, and bring to a boil. Reduce the heat, cover, and simmer 30 min, until the lentils are cooked.
3. While the soup is simmering, cook the basmati rice separately, then add it to the soup.
4. When the soup is done, adjust the seasoning, add the previously prepared shredded chicken and the finely diced apples. Cook a couple minutes just to warm up. Stir in the lemon juice, then blend in the coconut milk. Serve in bowls with a sprinkling of fresh cilantro leaves.

Ingredients

Method

1. Prepare the vegetables. Cut the onions into quarters and stick the cloves into one of the quarters. Cut the leek into large chunks. Cut the carrots and celery stalks in half.
2. Place the vegetables, bay leaves and whole chicken (without the giblets!) into a pot. Add cold water to cover (5-6 cm above the chicken). Add peppercorns and salt (not too much, you can always add more later on). Bring to a boil. Reduce to a very gentle simmer: liquid should just bubble up to the surface. Cook, uncovered, for 1 h. A skin will form on the surface of the liquid; skim this off with a slotted or a regular spoon and discard.
3. Remove the chicken and pick off the meat. Reserve the chicken meat in a tight container, covered with some of the broth. Let cool down a few minutes then put the container in the refrigerator.
4. Adjust the seasoning of the broth and return the carcass to the pot. Simmer uncovered another ½ h, turn off the heat and when the broth is cool enough to work with, strain it through a sieve or a colander lined with cheesecloth, discarding the carcass, herbs, and vegetables. Transfer to airtight containers and refrigerate. Leave any remaining fat in the broth as a protective cover. You can skim this off when you use the broth.

Remarks