Curried Chicken And Lentil Soup - cooking recipe

Ingredients

2 tbsp sunflower oil
2 cloves garlic, peeled and crushed
200 g chicken fillet, cut into chunks
1 tbsp curry powder
1 None apple, cored and cut into wedges
1 litre clear chicken stock
125 g red lentils
2 tbsp butter
500 g carrots, peeled and thinly sliced
300 g leeks, sliced
1 tbsp plain flour
125 ml whipping cream
1 tbsp sesame oil
2-3 tsp cider vinegar
None None Few drops Tabasco, according to taste
None None Red chillies and fresh mint, for garnish

Preparation

Heat the sunflower oil in a saucepan and saute the garlic for 1 min. Add the chicken and continue cooking until browned all over. Sprinkle in the curry powder and season with salt and black pepper. Add the apple and saute for 2 mins. Add 3 cups of the stock and simmer for 8 mins. Stir in the lentils and simmer for 7 mins.
Meanwhile, melt the butter in a frying pan and saute the carrots and leeks until softened. Sift in the flour and cook until golden brown. Add the cream and remaining stock and simmer for 12 mins.
Add the carrot and leek mixture to the chicken and lentils and stir in the sesame oil, vinegar and Tabasco. Garnish with chilies and mint.