Recipe for Mulligatawny Stew 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
4 x Chicken thighs or:
1/2 lb Chicken pieces
2 med Onions, finely diced
2 x Ribs celery, finely diced
2 med Carrots, peeled, finely diced
2 tbl Curry powder
3 cup Chicken broth or water
2 cup Apple juice or cider
1/2 cup Dried lentils
Salt and cayenne pepper to taste
1 lb Potatoes, peeled and diced
1 tsp Dried dill weed
1 cup Plain low-fat yogurt
1 cup Chopped peeled apples
Instructions:
Instructions: 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.

Makes 6 servings

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