Ingredients

• 1 tablespoon olive oil
• 1 small onion
• 2 cloves garlic
• 1.5 liters broth*
• 1 carrot
• 1/3 cup red lentils
• 300 g squash
• 1 tomato
• 1 small can of corn
• spices: 1/2 teaspoon each of cumin, sweet paprika, hot paprika, dried oregano plus salt and pepper
• 500 g chicken breast fillet
• 1/3 cup coconut milk or 30% cream

Preparation

1. In a larger pot, over olive oil, sauté diced onion. At the end add garlic pressed through a press and sauté together.
2. Pour in the hot broth and bring to a boil. In the meantime add: peeled carrot sliced thinly, lentils rinsed on a sieve, peeled squash cut into cubes, peeled tomato cut into cubes and drained corn.
3. Add all the spices and season with salt and pepper.
4. In the boiling broth, add chicken breast cut into cubes.
5. After boiling, reduce heat and simmer the soup covered for about 15 minutes until vegetables are tender.
6. Remove the soup from the heat, add coconut milk or cream and stir. Serve with chopped cilantro or parsley.