Ingredients
100 grams red lentils
150 grams yellow lentils
100 grams black lentils
100 grams white lentils
100 grams green lentils
500 grams potato
270 grams tomato
150 grams red onion
60 grams red chilli pepper
70 grams green chilli pepper
60 grams lemon grass
600 grams radish
550 grams skinless chicken breast
2 liters water
40 grams fermented chilli paste
40 grams fermented soybean paste
1 tablespoon garlic oil
1/2 tablespoon rock salt
1 stick cinnamon
1 piece bay leave
1 tablespoon dry oregano
1/2 tablespoon nutmeg powder
1 teaspoon dry thyme
1 teaspoon turmeric powder
Preparation
Cook sliced radish, sliced chicken and mashed lemon grass in 2L of hot water for 2 hours.
Strain out and add water to make 2L stock.
Finely chop chilli pepper. Coarsely chop onion and tomato.
Rustic cut potato.
Rinse lentils a few times until water appears clear.
Add all ingredients into a large slow cooker. Save rock salt for later.
Add in stock.
Give it a good stir.
Cook with high heat for 3 hours.
Turn to low heat and simmers for an hour. Salt to taste when done.
