Ingredients

• 1 tablespoon olive oil
• 1 small onion
• 2 cloves garlic
• 300 g sweet potato (1/2 large)
• 1/3 cup red lentils
• 1 liter broth or stock
• 1 single chicken breast
• 1/4 cup 30% sour cream*
• spices: 1/2 teaspoon each of cumin, sweet paprika, hot paprika, turmeric, dried oregano, coriander, plus salt and pepper

Preparation

1. Peel and dice the sweet potato and onion. Mince the garlic on a fine grater or press through a garlic press. Put the vegetables into a pot, pour in the olive oil, and sauté, stirring occasionally, for about 5 minutes.
2. Add the dry, rinsed lentils and spices, and sauté, stirring, for a minute.
3. Add the hot broth and bring to a boil. Add the chicken breast, diced, to the simmering liquid. Season with pepper and salt if needed.
4. Reduce heat and simmer for about 15 minutes. Remove from heat, add the sour cream, and stir.
5. Serve with chopped cilantro or parsley and chili pepper. Can be drizzled with lime juice.