Mulligatawny Stew

75 minutes Prep: 15 minutes Cook: 60 minutes

268 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

4	each	chicken thighs	or 1 1/2 pounds chicken pieces
2	medium	onions	finely diced
2	ribs	celery	finely diced
2	medium	carrots	peeled, finely diced
2	tablespoons	curry powder
3	cups	chicken broth	water
2	cups	apple juice	cider
1/2	cup	lentils	dried
1	x	salt
1	x	cayenne pepper	to taste
1	pound	potatoes	peeled, diced
1	teaspoon	dill weed	dried
1	cup	yogurt, low-fat
1	cup	apples	chopped, peeled
12	sprigs	cilantro	fresh

Directions

A plate of sliced papaya and avocado with some lemon juice spooned over will complement the soup perfectly.

Place chicken, skin side down, in soup pot and add onions, celery and carrots.

Sprinkle with curry powder.

Cover and cook over medium-low heat, stirring occasionally, 15 minutes.

Add broth, apple juice, lentils, salt and cayenne, and cook 20 minutes.

Add potatoes and dill and cook 20 minutes longer.

The soup may be made up to a day in advance to this point.

Cool, cover and refrigerate.

Just before serving, reheat soup over medium heat.

Whisk in yogurt and add apples.

Pour soup into tureen.

Garnish with cilantro sprigs and serve immediately.

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Nutrition Facts

Serving Size 434g

Amount per Serving

Calories 268 10% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 6mg	2%
Sodium 243mg	10%
Total Carbohydrate 50.0g	17%
Dietary Fiber 9.0g	37%
Sugars 18.0g
Protein 12.0g	25%

Vitamin A	124%		Vitamin C	94%
Calcium	15%		Iron	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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