Here is another recipe rich in spices and aromas, combining traditional Indian and Italian cuisine. As you may have already guessed, I love mixing flavors and ingredients to always create new dishes with a unique taste. Here, the scent of coriander mixes with cumin, ginger, and turmeric, this Lentil, Fava Bean, and Chicken Soup is a real explosion of flavor.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: All seasons
Ingredients
- 5.3 oz onion
- 4 cloves garlic
- 2 tbsps olive oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 tsps ground turmeric
- 1 fresh ginger (root about 1.5-2 inches)
- 17.6 oz lentils
- 7 oz frozen fava beans
- 7 oz savoy cabbage
- 10.6 oz chicken breast
- 4 pinches coarse salt
- 1 pinch ground chili
Preparation
Put a fairly large pot on the stove, add the coriander and cumin seeds (first crush them slightly in a mortar to release all the aroma), let them sauté for a few seconds.
Now add the oil, onion, garlic, ginger, chili, and sauté.
Dice the chicken breast, add it to the mix, and let it brown.
Cut the cabbage into thin strips and add it to the mix.
Cook for a few minutes.
Add the lentils (the ones I used don’t need soaking) and the fava beans after removing their skin (once thawed, this operation is quite easy).
Mix all the ingredients well.
Now add about one quart of water, salt, turmeric, and cook for 30/40 minutes with the lid on, until the legumes become tender.
Suggestions/Tips
If you liked the Lentil, Fava Bean, and Chicken Soup, try other recipes with chicken:
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