Lentil Chicken Soup with Spicy Yogurt

Today I propose this soup, not velvety, a soup that has chew as I love them! Accompanied by a spicy yoghurt sauce that I really enjoyed. I saw this recipe in a WW book (the best of 70 recipes) and that immediately struck me in the eye ... Verdict tasting: very good and satisfying! Mister also liked, the little one a little less but she does not like more lentils

1 onion

3 stalks of celery

2 carrots

2 cloves garlic

450g chicken fillet

65g of dry green lentils

65g dry coral lentils

150g of green beans

1 cube of chicken broth + 80cl of water

1 cc of turmeric

2 cc of cumin

1 cc of tandoori

some fresh rosemary leaves

1 CS of olive oil

salt pepper

1 natural yoghurt

Preparation

Peel and thinly slice the onion. Peel the carrots and cut into small as soon as the celery stalks. Peel and chop the garlic cloves

In a saucepan heat a tablespoon of olive oil and sauté the onion for a few minutes. Add carrots and celery and continue cooking for 5 minutes

Add chopped garlic, a teaspoon of cumin and turmeric, cook for a minute and then add the chicken breasts. Pour the water and the crumbled broth cube. Cover and bring to a boil then continue cooking for 10 minutes over low heat

Remove the chicken and set aside on a plate. Add the lentils in the pan, cover partially and continue cooking for 30 minutes

Meanwhile, beat the green beans and cut into pieces. Also cut the chicken breasts into pieces. Then add to the pan and a little rosemary and continue cooking 5 to 10 minutes. Season to taste.

Mix the yoghurt with a teaspoon of cumin and tandoori then serve the soup topped with spicy yoghurt