Mulligatawny
Lori
ingredients
- 2 Tbsp butter
- 2 stalks celery chopped
- 1 carrot peeled and chopped
- 1 large onion chopped
- 1 jalapeno seeded and deveined
- 4 cups chicken stock
- 1/4 cup lentils
- salt and pepper to taste
- 1 tbsp curry powder
- 1 can coconut milk
- meat from one rotisserie chicken
- 1/2 cup tart green apple chopped fin
- cilantro-garnish
directions
- 1
Saute celery, carrots, onion and pepper in the butter at low heat until translucent. Stir in the curry powder to blend and cook for a minute. Pour in the stock and add the lentils and bring to a boil. Reduce heat and simmer 15 minutes.
- 2
While the soup is simmering shred the chicken and chop the applies (skin on).
- 3
When the soup is done season with salt and pepper, then puree solids in a blender, return to pot
- 4
When ready to serve, bring the soup to a simmer and add the coconut milk. Garnish with apples and cilantro if desired.
Source: Lori
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