Ingredients

• 1 tablespoon olive oil
• 1 small onion
• 2 cloves garlic
• 300 g potatoes
• 1/3 cup red lentils
• 1 liter broth, broth, or stock
• 1 single chicken breast
• 1 cup chopped green beans
• 1/2 cup thick coconut milk or 1/4 cup 30% sour cream
• 4 tablespoons chopped dill or chives
• 1/3 cup cilantro leaves or parsley
• seasonings: 1/2 teaspoon each of cumin, sweet paprika, turmeric, dried oregano, coriander, plus a pinch of hot paprika, salt and pepper
• optionally: chili (flakes or chopped pepper), lime

Preparation

1. In a pot, heat olive oil with the addition of peeled and diced potatoes, onion diced into small cubes and finely grated garlic. Stirring occasionally, fry for about 5 minutes.
2. Add the raw lentils and seasonings and fry while stirring for about a minute.
3. Add hot broth and bring to a boil. In the boiling broth, place the chicken breast cut into cubes (gradually, 1-2 cubes at a time, without stopping the cooking).
4. Then add the green beans trimmed at the ends and cut into pieces. Season with pepper and salt if needed.
5. Reduce heat and cook for about 15 minutes. Remove from heat, add chives and cilantro. Then gradually, while constantly stirring, pour in the coconut milk or sour cream.
6. For serving (optionally but worth it) sprinkle with chili and drizzle with lime juice.