👨‍🍳 作り方

1. 1

   Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 3-4 minutes until it begins to become translucent.

2. 2

   Add the tomatoes and cook for 3 minutes until they release their juices.

3. 3

   Add the water or chicken stock, lentils (or rice), chicken, carrots, potatoes, chopped cilantro, turmeric, coriander, cayenne pepper, and cardamom. Bring to a boil.

4. 4

   Immediately reduce the heat to a gentle simmer and cook for 20 minutes, or until the vegetables are tender, the soup has thickened, and the chicken is cooked through (internal temperature of 74°C/165°F).

5. 5

   Remove the chicken from the pot and let it cool enough to handle. Shred the meat and discard the bones. Return the shredded chicken to the soup.

6. 6

   Season the soup with salt and freshly ground black pepper to taste. Stir in lemon juice to your desired tanginess.

7. 7

   Garnish with fresh cilantro sprigs and serve hot.