Curried Chicken And Lentil Soup

• 2 lb skin-on chicken breasts
• 2 tbsp olive oil
• 2 None onions, peeled and finely chopped
• 1 None yellow pepper, deseeded and chopped
• 1 None orange pepper, deseeded and chopped
• 3/4 cup red lentils
• 1-2 tsp curry powder (according to taste)
• None None Pinch of chili flakes
• 1 sprig fresh rosemary, needles stripped from the stem, plus extra for garnish
• 1 tbsp white wine vinegar
• None None Chopped red chilies, for garnish
• None None Bread, to serve

1. Bring 4 cups salted water to a boil, add the chicken and cook for 45 mins. Remove with a slotted spoon, allow to cool slightly and remove the skin and bones. Cut into bite-sized pieces.
2. Heat the oil in a saucepan and saute the onions and peppers until softened. Add the lentils and cook for 1 min, then stir in the curry powder, chili flakes and rosemary. Add the chicken cooking water and simmer for 15 mins.
3. Add the chicken and heat through. Stir in the vinegar and season with salt and black pepper. Ladle into bowls and garnish with rosemary and chili. Serve with bread.

skinon, olive oil, onions, yellow pepper, orange pepper, red lentils, curry, of chili flakes, rosemary, white wine vinegar, red chilies, bread

Taken from recipes-plus.com/api/v2.0/recipes/19265 (may not work)