1. Put the lentils in a bowl and pour water over to completely cover the lentils. Leave be for about 4-5 hours. 2. Add the soaked lentils to a bowl, add cubed chicken breast, sauces and spices. Mix well, add 3 liters of water and simmer. 3. Cut up the bell peppers into little pieces (inch by inch max) and roast them or fry on a grill pan until slightly burnt and very soft. 4. Cube a tomato. Put it into the pan you fried your peppers in and cook until the skin comes off easily. Put tomato into a sieve, hold over the lentil pot and grind the tomatoes until all you have left in the sieve is the skin. 5. Blend the soup well and *then* add the bell peppers. 6. Leave overnight and serve the next day with toasted bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
