Mulligatawny

This hearty and flavorful soup is simple to put together and makes a satisfying lunch or dinner. A bit spicy and aromatic, it freezes and reheats well -- so make a double batch and save some for later! This recipe makes 4-6 servings.

PREP TIME: 15 minutes
COOK TIME: 30 minutes

Ingredients
2 tablespoons neutral flavored oil
1 tablespoon garam masala or curry powder
2 large carrots, chopped
1 yellow onion, chopped
2 stalks celery, chopped
1 tart apple, peeled and finely chopped (we used Granny Smith)
6 cups chicken stock
1 cup canned unsweetened coconut milk
1 1/3 cups red lentils
1/2 teaspoon salt
2 cups cooked chicken, shredded (we used a store-bought rotisserie chicken)
1 tablespoon fresh lime juice
Pinch cayenne pepper (optional)
1/2 cup chopped fresh cilantro, for serving

Directions
Heat oil in a large Dutch oven or stock pot to medium heat on the stove top. Add the garam masala or curry powder and cook for one minute. Add carrots, onion, celery and apple and cook until softened, about 8 minutes.

Add the stock, lentils, coconut milk and salt to the pot. Stir, bring to a boil, then reduce heat to low and simmer, uncovered, until the lentils are tender, about 15 minutes.

Use an immersion blender to purée the soup until slightly thickened. Add the chicken and lime juice and heat until warmed through. Garnish with cilantro and serve.