Curried Chicken And Lentil Soup

• 2 pounds chicken breasts skin-on
• 2 tablespoons olive oil
• 2 onions peeled and finely chopped
• 1 yellow pepper deseeded and chopped
• 1 orange pepper deseeded and chopped
• 3/4 cup red lentils
• 2 teaspoons curry powder according to taste
• 1 pinch chili flakes
• 1 sprig rosemary needles fresh, stripped from the stem, plus extra for garnish
• 1 tablespoon white wine vinegar
• red chilies Chopped, for garnish
• 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.

chicken breasts skin, olive oil, onions, yellow pepper, orange pepper, red lentils, curry powder according, chili flakes, rosemary, white wine vinegar, red chilies, bread

Taken from www.yummly.com/recipe/Curried-Chicken-and-Lentil-Soup-1409792 (may not work)