Lentil soup with chicken skewers – recipe from “eat and drink for every day”

• 10 g of fresh ginger
• 1 onion
• 1 clove of garlic
• 2 tablespoons of oil
• 80 grams of red lentils
• Salt
• pepper
• 500 ml of chicken broth
• 2 young onions
• 1 chicken breast fillet (250 g)
• 2 pinches of chili flakes
• 1 drop of lime juice

In the Appendix:

1. Peel the ginger and chop it into small cubes together with the onion and clove of garlic.
2. Heat 1 tablespoon of oil in a saucepan and sauté until translucent.
3. Briefly saute the lentils, add salt and pepper. Deglaze with chicken broth and let it boil. Cook on medium heat for 10 minutes.
4. Clean and wash the spring onions and cut them into 3 cm pieces. Cut the chicken breast fillet lengthwise into 4 strips, then into cubes of the same size.
5. Thread on 4 wooden skewers alternately with spring onions. Fry any leftover meat later and add it to the soup.
6. If the soup has boiled too much, add a little water. Puree the soup with a food processor and season with chili flakes and a little lime juice.
7. Season the chicken skewers with salt and pepper, sauté them in a greased pan with 1 tablespoon of oil on high heat and cook on medium heat for approx. 1-2 minutes on each side.
8. Place the soup on a plate and serve with chicken skewers.