Curried Chicken And Lentil Soup

• 2 tablespoons sunflower oil
• 2 cloves garlic peeled and crushed
• 7 ounces chicken fillet cut into chunks
• 1 tablespoon curry powder
• 1 apple cored and cut into wedges
• 4 1/4 cups chicken stock clear
• 2/3 cup red lentils
• 2 tablespoons butter
• 4 9/16 cups carrots peeled and thinly sliced
• 3 3/8 cups leeks sliced
• 1 tablespoon plain flour
• 1/2 cup whipping cream
• 1 tablespoon sesame oil
• 3 teaspoons cider vinegar
• 3 drops tabasco according to taste
• fresh mint
• red chillies

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 clear, red lentils, butter, carrots, leeks, flour, whipping cream, sesame oil, cider vinegar, according, fresh mint, red chillies

Taken from www.yummly.com/recipe/Curried-Chicken-and-Lentil-soup-1412570 (may not work)