Soup with lentils, spices and cream that complement each other well turns out to be tender, satisfying, and flavorful. Lentils are prepared quickly and do not need to be pre-soaked. This soup will want to repeat again and again.
Cut the chicken fillet into small pieces. Transfer to a saucepan, cover with water and put on fire. Cook for 15 minutes over medium heat.
Cut the potatoes into small pieces.
Dice the carrots.
Cut the onion into large cubes.
In a preheated deep frying pan, pour vegetable oil. Pour out the potatoes, onions and carrots. Fry for 15 minutes.
Add the spices and chopped garlic. Fry for 5 minutes.
Wash the lentils and put them in the pan with the other ingredients. Stir. Fry for another 5 minutes. Transfer to a pan with the broth and chicken fillet. Cook for 10 minutes.
Pour in the cream and add the chopped coriander. Stir and cook over a low heat for 5 minutes. When serving, I garnish with coriander and a piece of red hot pepper.