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Chicken soup with fennel and lentils
 
 
4 ServingsPTM15 min

Chicken soup with fennel and lentils


Well-stuffed chicken soup with lentils, fennel, tomato and yogurt

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Directions

  1. Heat the oil in a pan and fry the cumin and onion on low heat 3 min.
  2. Meanwhile cut the stems and a small piece of the underside of the fennel tubers. Cut the fennel tubers into narrow strips.
  3. Halve the chicken breast cubes. Fry fennel and chicken over medium heat for 3 minutes with the cumin and onion.
  4. Drain the lentils and add together with the tomato cubes, stock and the water. Bring to the boil and simmer for 4 minutes.
  5. Season the soup with pepper and salt and serve with a spoonful of yogurt.


Nutrition

240Calories
Sodium22% DV523mg
Fat14% DV9g
Protein32% DV16g
Carbs7% DV21g
Fiber20% DV5g

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