Mulligatawny Soup

I just learned this evening that this is Ali’s favorite soup. This version isn’t super traditional, but it’s still delicious.

1 Tbsp olive oil
2 stalks celery, chopped
1 carrot, well-scrubbed and chopped
1/2 jalapeno, seeded and rough-chopped

Saute veggies in olive oil. Once veggies are soft, puree them in a blender or food processor.

1 can coconut milk
1 apple, peeled cored and diced
2 cups cooked basmati rice

6 cups chicken stock
2 lbs. boneless skinless chicken meat
1 1/2 Tbsp curry powder
1/8 tsp freshly-ground black pepper
1/4 cup red lentils

In a large stock pot, heat stock and add chicken, lentils and spices. Cook 25 minutes, remove chicken and shred it. Add pureed veggies and coconut milk to stock. Bring to a simmer and remove from heat.

Put rice, chicken and apples in bowls and cover with broth. Yum!

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