This is a quick, healthy, low carb (depending if you count lentils as protine or carbs - and that depends on the diet you are following), high fiber and high protine soup.
This soup was inspired by a (German) Weight Watcher soup that I once made years ago.
It is enough for 4 people as a main meal. If you really want to you can serve it with a hearty bread.
200gr green or brown lentils
1 whole chicken breast - boned, skinned and cut into small cubes
1 large onion - diced
1 tbs oil
1-2 tsp curry powder
1 litter stock
1/4 cup cooking cream (parve for those of us who don't mix dairy with meat)
1 small tin crushed pineapple (preferably in juice, but that is just to keep the sugar content low)
Salt and pepper
Cook the lentils in plenty of water for 30-45 minutes (brown need less time to cook). Do not salt the water as it will prolong the cooking time). Drain.
Heat oil in a large pot, add the curry and fry for about 20-30 sec (make sure not to burn it, it will get bitter). Add the onion and chicken making sure to fry the chicken from all sides.
Add the stock, bring to a boil and let simmer for about 5 minutes.
Finally, add the lentils, cooking cream and pineapple. Cook for another 1 or two minutes.
Season to taste
If you use lentils that you had stored away as you had cooked to much at a different time, add it with the stock to make sure that they are heated through.
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