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

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

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.