Red Lentil Soup with Tenderloin

bring clear soup to a boil. Rinse and dry the chicken breasts and add to the clear soup. Cover and simmer for about 20 minutes. Clean celery, peel and cut into fine cubes. Steam in a little boiling salted water for about 3 minutes and drain.

Remove chicken breast from clear soup. Add lentils to the clear soup. Cover and cook for 10-15 minutes. Remove about 2 tbsp of lentils and set aside. Cook the rest of the lentils for another 10 minutes. Rinse parsley, shake dry and pluck leaves from stems. Cut leaves into strips, except for a few for garnish.

Finely blend soup with a hand blender. Add whipping cream and bring to a boil. Season soup with cayenne pepper, turmeric, curry and salt.

Remove chicken breast from the bone and remove the skin. Cut meat into slices. Serve soup in portions with remaining lentils, celery and chicken. Sprinkle with parsley and garnish with parsley leaves.

Time needed : about 1 hour

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