Chicken broth - 5 cups
Chicken breast fillets (6 1/2 oz each) - 2 pcs. (sliced 0.5-inch cubes)
Brown lentils - 1/2 cup
Pearl barley - 2 tbs
Onion - 1 pc. (peeled and finely diced)
Garlic - 2 cloves (finely chopped)
Red chili pepper (large) - 1 pc. (seeded and finely chopped)
Ground turmeric - 1 tsp
Ground cumin - 2 tsp
Tomato - 1 pc. (diced)
Lime - 1 pc. (juiced)
Thick plain yogurt - 3 tbsp
Olive oil - 2 tbsp
Coriander leaves to taste
Salt and ground black pepper to taste
Directions:
Heat olive oil in a large saucepan. Saute onion, garlic and chili for 4-5 minutes. Add chicken and cook 5-7 minutes. Add turmeric, cumin and cook for 1 minute.
Add tomato, lentils, pearl barley and pour the broth to saucepan. Bring to a boil and simmer 30 minutes until ready. Salt and pepper to taste.
Pour cooked soup in bowls, sprinkle with lime juice and garnish with coriander leaves.
Number of servings - 4
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