Mulligatawny Soup

Prep Time: 10 minutes                   Cooking Time: 45 minutes
Number of Servings:  4-6

Ingredients:

2 tablespoons (30 mL) unsalted butter
1 tablespoon (15 mL) olive oil or coconut oil
1 large onion, fine dice
1-2 celery stalks, fine dice
2-3 carrots, fine dice
3 cloves of garlic, minced

500 grams (about 1 pound) skinless, boneless chicken thighs, cut into bite-size chunks, lightly seasoned with salt and pepper

1 tablespoon (15 mL) curry powder
1 teaspoon (5 mL) turmeric
1 teaspoon (5 mL) cumin
¼ teaspoon (2.5 mL) cayenne pepper

½ cup (125 mL) basmati rice, rinsed
½ cup (125 mL) dried red lentils, rinsed
2 small apples, peeled, cored, and chopped

3 cups (375 mL) chicken stock
2 cups (500 mL) water
2 bay leaves

1 teaspoon (5 mL) Kosher or sea salt
¼ teaspoon (2.5 mL) freshly ground black pepper
3 tablespoons (45 mL) chopped fresh parsley or cilantro

1 can (14 oz / 398 mL) unsweetened coconut milk (not light)
2 tablespoons (30 mL) fresh lemon juice

Garnish:  Chopped parsley or cilantro; plain yogurt

Method:

1. In a large Dutch Oven or soup pot, melt butter over medium-high heat. Add the oil. Stir in chopped onions, celery, and carrot. Saute for about 3 minutes; stir in minced garlic and heat through.
2. Lightly season (salt and pepper) the chicken thigh pieces and add to the pot. Saute chicken with the vegetable mixture for about 5 minutes – or just until the chicken begins to cook.
3. Add the curry powder, turmeric, cumin, and cayenne pepper. Stir to combine.
4. Turn the heat to medium-low and add the rice, red lentils, and apples to the pot. Add the stock, water, and bay leaves. Simmer for about 15 minutes – or until the rice and lentils are tender.
5. Add the salt, pepper, and parsley; Stir in coconut milk. Heat through. Adjust seasonings to taste. Finish with adding 2 tablespoons of fresh lemon juice.
6. Garnish with extra parsley; a dollop of plain yogurt and serve with naan bread.