Curried Chicken And Lentil Soup

• 2 tbsp sunflower oil
• 2 cloves garlic, peeled and crushed
• 200 g chicken fillet, cut into chunks
• 1 tbsp curry powder
• 1 None apple, cored and cut into wedges
• 1 litre clear chicken stock
• 125 g red lentils
• 2 tbsp butter
• 500 g carrots, peeled and thinly sliced
• 300 g leeks, sliced
• 1 tbsp plain flour
• 125 ml whipping cream
• 1 tbsp sesame oil
• 2-3 tsp cider vinegar
• None None Few drops Tabasco, according to taste
• None None Red chillies and fresh mint, for garnish

1. Heat the sunflower oil in a saucepan and saute the garlic for 1 min. Add the chicken and continue cooking until browned all over. Sprinkle in the curry powder and season with salt and black pepper. Add the apple and saute for 2 mins. Add 3 cups of the stock and simmer for 8 mins. Stir in the lentils and simmer for 7 mins.
2. Meanwhile, melt the butter in a frying pan and saute the carrots and leeks until softened. Sift in the flour and cook until golden brown. Add the cream and remaining stock and simmer for 12 mins.
3. Add the carrot and leek mixture to the chicken and lentils and stir in the sesame oil, vinegar and Tabasco. Garnish with chilies and mint.

sunflower oil, garlic, chicken fillet, curry powder, apple, chicken stock, red lentils, butter, leeks, flour, whipping cream, sesame oil, vinegar, few drops, red

Taken from recipes-plus.com/api/v2.0/recipes/16497 (may not work)