1 cup boiled Marconi
1 chicken breast
1 medium onion chopped
1 celery stick chopped
1 carrots chopped
1 tsp pepper powder
5 cloves of garlic minced
1 tsp cumin powder
1 tsp paprika
1 tsp red chili powder
1/2 tsp of Sumac
1 cup lentils
1 chicken stock cube
3 tbsp olive oil
Salt to taste
Mint leaves to garnish
Cut chicken breast in thin strip and marinate chicken with salt, pepper, grated clove of garlic, 1/2 tsp red chili powder and 1/2 tbsp of olive oil for 20 minutes.
Heat a frying pan put 1/2 tbsp of oil and put the marinated chicken strip and cook until done. And keep it aside for later use.
To make lentil soup, in a pan heat oil over medium heat add chopped onion, celery and carrots and saute for 2-3 minutes then add salt and pepper so that chopped veggies soften, then add garlic, cumin, sumac, red chili and paprika. Fry the spuces for 1-2 minutes then add lentils.
Add 3 cups of hot water and seasoning cube.
Bring to a boil then simmer for 15-20 minutes or until lentils are cooked.
Remove from the heat and blend the soup with hand blender.
In same pan add cooked chicken, Marconi and blended lentil soup and return it on to heat to make it hot.
Transfer the Soup in soup bowl and garnish with mint leaves and serve hot.