| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Soups |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 8 |
|
Chicken thighs |
| 2 |
md |
Onions; finely diced |
| 2 |
|
Celery stalks; chopped |
| 1 |
md |
Carrot; sliced |
| 2 |
tb |
Curry powder |
| 3 |
c |
Water |
| 3 |
c |
Unfiltered apple cider |
|
|
Salt; to taste |
|
|
Cayenne pepper; to taste |
| 1/3 |
c |
Dried lentils |
| 1 |
lb |
Potatoes; peeled and diced |
| 1 |
ts |
Dried dill |
| 1 |
c |
Peeled and chopped apples |
| 1 |
c |
Plain yogurt |
| 12 |
|
Sprigs fresh coriander |
INSTRUCTIONS
HEAT THE OIL IN A SOUP POT over medium heat and add the chicken, onions,
celery, carrots and curry. Cook 15 minutes. Add the water, cider, salt,
pepper and lentils. Cover and simmer for 30 minutes. Add the potatoes and
dill, replace cover and cook until potatoes are tender, another 10 minutes.
Remove from heat, add the apples, stir in the yogurt and pour into a soup
tureen. Garnish with sprigs of cilantro and serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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