The recipe to accompany our show of 7 June 2018 with Dr. Stephan Lück.
Ingredients: (Amounts can be adjusted according to the number of people being served.)
Zucchini, eggplant and fennel
Fresh rosemary twig
Lemon or lime (organic if possible)
Red bell pepper
Canola or rapeseed oil, lemon, sour cream (or cream cheese)
Wash the zucchini, eggplant and fennel, and chop into cubes. Peel and dice the onion. Peel the garlic. Wash the bell pepper, remove seeds, and chop coarsely. Wash the fresh rosemary and lemon or lime, and set aside.
Sift through the black beluga lentils to remove debris, and rinse. Simmer in lightly salted water with a star anise until tender.
Head some oil in a pan. Add fresh rosemary and two crushed garlic cloves. Sauté the chicken breasts until lightly browned. Remove the chicken breast and set aside. Remove the fresh rosemary and crushed garlic. Sauté the diced onions and additional chopped garlic with a teaspoon of honey until glassy. Add the cubed vegetables and stir frequently. Zest the lemon or lime and add to the vegetables. Add salt, pepper and lemon or lime juice to taste, continuing to stir well. Add the sautéed chicken breast and simmer on low heat, covered, until done.
For the sauce, sauté the diced red bell pepper in the chicken broth for about ten minutes or until tender. Then puree in a blender. Add one tablespoon of sour cream or cream cheese, and season to taste with salt and a dash of chili.
Remove the chicken breast from the pan and slice into strips. On a serving platter, arrange the sautéed vegetables and sliced chicken breast. Place the warm lentils on one side of the platter. Garnish with bell pepper sauce to taste.