Red Lentil Soup

• 3 None chicken breasts, on the bone
• 2 tbsp butter or margarine
• 2 None leeks, sliced
• 2 None yellow peppers, deseeded and chopped
• 1 lb carrots, sliced
• 1 None red bell pepper, deseed and finely chopped
• 1 stalk lemon grass, finely chopped
• 1-2 tsp curry powder
• 1 1/2 cups red lentils
• 2 tbsp lime juice
• pinch None ground cumin
• None None cilantro and lime slices, to garnish

1. Cook the chicken in 2 quarts boiling salted water for about 25 mins. Remove from the cooking liquid, remove the meat from the bones and cut into bite-sized pieces. Save the cooking liquid.
2. In a separate pan heat the butter, add the leeks, peppers, carrots and lemon grass and saute for about 5 mins, stirring. Add the curry powder and cooking liquid. Boil briefly, then add the lentils, cover and simmer for about 30 mins. Add the chicken meat to warm through. Season with salt, lime juice and ground cumin. Serve garnished with cilantro and lime slices.

chicken breasts, butter, leeks, yellow peppers, carrots, red bell pepper, lemon grass, curry, red lentils, lime juice, ground cumin, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/16643 (may not work)