Ingredients

• 2 tablespoons olive oil
• 1 onion
• 1 carrot
• 2 liters broth
• 1/2 cup red lentils
• 3 potatoes
• 1/2 teaspoon each pepper, turmeric, sweet paprika and oregano
• 1 single chicken breast fillet
• 2/3 cup tomato puree

Preparation

1. In a pot with olive oil, soften the onion cut into small cubes. Add peeled and grated carrot and stir, sauté together briefly.
2. Pour in broth and bring to a boil. Add rinsed lentils and peeled and cubed potatoes. Season with pepper, turmeric, paprika and oregano plus salt if needed. Cook for about 3 minutes.
3. Place chicken breast cut into small cubes into the simmering soup. Cover the pot and cook for about 8 minutes. Pour in tomato puree and cook for another 3-5 minutes.
4. Sprinkle with fresh herbs (e.g. chives, parsley, dill, arugula) and serve e.g. with bread.