Curried Chestnut and Lentil Soup

The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.

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Yields: 4 portions

INGREDIENTS
1 onion
2 carrots
150g/5 oz red lentils
150g/5 oz peeled and cooked chestnuts (you can buy this ready-made. Chestnut puree also works)
2 chicken legs and 2 chicken thighs
1 Japone chile, seeded and diced
Olive oil
1 tsp mild curry powder
1 tsp turmeric
1l vegetable bouillon
½ tsp ground star anise
½ tsp cardamom
1 bunch parsley
Salt & pepper

METHOD
Heat your olive oil in a pan.

Fry the chopped onion with the curry powder and other spices on a gentle heat for 5 minutes to let the spices activate.
Add the chestnuts, lentils, chile pepper, vegetable stock and chicken pieces (skins removed). Put the lid on and cook for 30 minutes.
Take the chicken out of the pot and shred the meat from the bones.
Blend the soup with a hand blender until nice and smooth.
Add the chicken back into the soup and re-heat if necessary.
Season with salt and pepper.

Serve with chopped parsley on top.

Slightly adapted from a recipe from sugarfreelonder.com