Chicken soup with fennel and lentils

Name: chicken soup with fennel and lentils
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 el traditional olive oil; 2 tl ground cumin; 150 g sliced onions; 2 fennel bulb; 150 g chicken breast cubes; 400 g lentils in pot; 400 g tomato cubes; 350 ml chicken broth; 500 ml tap water; 4 el Greek yoghurt

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

Ingredients

Directions

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

Blogs that might be interesting

salt in whipped cream

why eating an apple is more than healthy

why are healthy snacks important

how much sugar does whipped cream contain

onion and crying

Nutrition

240Calories

Sodium22% DV523mg

Fat14% DV9g

Protein32% DV16g

Carbs7% DV21g

Fiber20% DV5g

Loved it