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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 4 |
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A great recipe based on one from Michael Roberts book, What's For Dinner? Per the intro, Mulligatawny, the soup of chicken, apples, and lentils, was almost a cliche in Continental restaurants a few years ago. Here chicken thighs cooked in the soup rather than the usual little bits of chicken added as garnish turn it into dinner. Serve hot bastmati or Texmati rice to spoon into the soup to give it even more texture and substance. A plate of sliced papaya and avocado with some lemon juice and walnut oil spooned over will complement the mulligatawny perfectly. Ingredients:
2 tablespoons unsalted butter |
8 chicken thighs or 8 about 2 1/2 pounds chicken pieces |
2 medium onions, finely diced |
2 celery ribs, finely diced |
1 medium carrot, finely diced |
2 tablespoons curry powder |
3 cups chicken stock or 3 cups canned low sodium chicken broth or 3 cups water |
2 cups unfiltered apple cider |
salt |
cayenne pepper, to tatste |
1/3 cup dried lentils |
3/4 lb potato, peeled and diced |
1 teaspoon dried dill |
1 cup apple, peeled and chopped (about 2 small apples) |
1 cup plain yogurt |
12 sprigs cilantro (fresh coriander) |
Directions:
1. In large soup pot over medium heat, melt butter. Add the chicken, onions, celery, and carrot, sprinkle with curry powder, and mix well.
2. Cook, stirring occasionally, for 15 minutes.
3. Add the stock, cider, salt, cayenne pepper, and lentils.
4. Cover, reduce the heat to low, and cook for 20 minutes.
5. Add potatoes and dill and cook 20 minutes longer.
6. (The soup can be prepared in advance to this point, cooled, and refrigerated.).
7. Just before serving, reheat soup if necessary.
8. Add the apples, then remove from the heat and whisk in the yogurt.
9. Pour the soup into a tureen, garnish with cilantro, and serve immediately.
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