Mulligatawny Stew

ingredients

3 tablespoons Butter or margarine
1 medium Onion, sliced
1 medium Carrot, diced
1 red bell pepper, chopped
1 Celery rib, chopped
2 Apples, peeled, cored& chopped
2 tablespoons Flour
2 Whole cloves
1 tablespoon Curry powder
2 tsp cinnamon
3 Sprigs parsely, finely chopped
1/4 teaspoon Nutmeg
4 cups Chicken broth
1 cup Chicken, cooked, chopped
1 cup Tomatoes, chopped
1/2 cup lentils
Salt and freshly ground pepper
2 tablespoons Lemon juice

directions

In a large saucepan, melt butter over medium heat. Add onion & cook until soft. Add carrot, green pepper, celery & apple. Cook until vegetables are tender, about 10 minutes. Stir in flour. Add cloves, curry, cinnamon, parsely & nutmeg. Blend in broth. Add chicken, tomatoes, and lentils. Season w/ salt & pepper to taste. Reduce heat, cover & simmer until heated through, about 10 minutes. Add lemon juice & serve.

Source: Megan Curry