Chicken lentil pot
Hol Dir die Kitchen Stories-App
- 0.5 tsp ground turmeric
- 0.5 tsp curry powder
- 1 tsp hot paprika powder
- 1 tsp salt
- 0.5 tsp chili powder
- 100g carrots
- 100 g Zucchini
- 100 g dried chickpeas
- 250g red lentils
- 2 onions
- 4 cloves of garlic
- 500 ml broth
- 800g diced canned tomatoes
- 125 g Speck
- 1 leek
- Prepare the ingredients. Cook the chickpeas according to the package instructions, drain, and set aside. Finely chop the onions and garlic. Dice the bacon. Cut the carrot, leek, and zucchini into small, bite-sized pieces. Combine the spices in a bowl.
- Vegetarians can skip this step. Place the bacon in a large pot and fry slowly over medium heat.
- When the bacon has turned light brown, add the onions and garlic and sauté, stirring constantly. (It's best to reduce the heat slightly at this point.) Once the onions are translucent, add the red lentils and spices to the pot and sauté for 2 minutes, stirring constantly.
- Deglaze everything with the chopped tomatoes and broth (if using bacon, then meat broth; otherwise, vegetable broth), then stir in the chickpeas and leeks. Cover the pot and, once it starts to boil, reduce the heat. Let it simmer gently for 1 hour to 90 minutes, stirring occasionally.
- This goes well with a pretzel baguette or bread/toast.
It can be prepared well in advance and, like most stews, tastes better reheated .
Prepare the ingredients. Cook the chickpeas according to the package instructions, drain, and set aside. Finely chop the onions and garlic. Dice the bacon. Cut the carrot, leek, and zucchini into small, bite-sized pieces. Combine the spices in a bowl: 0.5 tsp ground turmeric, 0.5 tsp curry powder, 1 tsp hot paprika powder, 1 tsp salt, 0.5 tsp chili powder, 100 g carrots, 100 g zucchini, 100 g dried chickpeas, 2 onions, 4 cloves garlic, 1 leek.
Vegetarians can skip this step. Place the bacon in a large pot and fry slowly over medium heat. 125 g bacon.
When the bacon has browned slightly, add the onions and garlic and sauté, stirring constantly. (It's best to reduce the heat a little at this point.) Once the onions are translucent, add the red lentils and spices to the pot and sauté for 2 minutes, stirring constantly. 250g red lentils.
Deglaze everything with the chopped tomatoes and broth (if using bacon, then meat broth; otherwise, vegetable broth), then stir in the chickpeas and leeks. Cover the pot and once it starts to boil, reduce the heat. Let it simmer for 1 hour to 90 minutes, stirring occasionally. 500 ml broth, 800 g diced canned tomatoes.
