Mulligatawny Stew
Yield
6 servingsPrep
15 minCook
60 minReady
75 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken thighs, boneless, skinless
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 |
|
| ½ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken thighs, boneless, skinless
or 1 1/2 pounds chicken pieces |
*
|
| 2 | medium |
onions
finely diced |
|
| 2 | ribs |
celery
finely diced |
*
|
| 2 | medium |
carrots
peeled, finely diced |
|
| 3E+1 | ml |
curry powder
|
|
| 7.1E+2 | ml |
chicken broth
water |
|
| 473 | ml |
apple juice
cider |
|
| 118 | ml |
lentils
dried |
|
| 1 | x |
salt
|
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 453.6 | g |
potatoes
peeled, diced |
|
| 5 | ml |
dill weed
dried |
|
| 237 | ml |
yogurt, low-fat
|
|
| 237 | ml |
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.
