Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  lentils
  2              cloves garlic -- chopped
  1              piece  ginger -- (2.5 cm) chopped
  1             medium  onion -- chopped
     1/2      Teaspoon  cayenne pepper
  1           Teaspoon  turmeric
  1           Teaspoon  ground coriander
  1         Tablespoon  olive oil
  4                     chicken thigh fillets -- or 2 chicken breast
  1            fillets  ,cut into strips
  5               cups  chicken stock
  3         Tablespoon  long grain rice
  1         Tablespoon  lemon juice
                        salt

Preparation:

Soak lentils for 3-4 hours or overnight. In a food processor or blender, puree garlic, ginger, onion, and spices. Cook spice paste in olive oil in a large saucepan over mod. heat for 2 mins, stirring Add chicken strips to the paste and saute for 2 mins. Remove chicken and set aside, leaving the paste in the pan. stir in chicken stock, lentils and rice, Simmer 15 minutes. Puree soup in food processor or blender and then return to saucepan. or can leave the soup unblended (I use a stick blender which makes it really easy) To serve, heat soup and stir in the chicken strips and lemon juice and heat through. Season with salt. Garnish with pappadums and coriander strips. **I also add a dollop of sour cream to each bowl. **I didn't have any lemon juice ,so I just left it out. **I added the chicken strips and cooked soup for about 10 mins more then blended the whole lot!!Makes it smoothe

Nutritional Information:

501 Calories (kcal); 3g Total Fat; (5% calories from fat); 33g Protein; 74g Carbohydrate; 0mg Cholesterol; 10752mg Sodium