Mulligatawny Soup
 Mulligatawny soup melds the spicy warmth of Indian flavors with British cuisine, all in one deliciously heartwarming bowl. Ingredients 2 tablespoons vegetable oil 1 tablespoon garam masala (or substitute curry powder) 1 cup diced carrots, from 2 to 3 carrots 1 cup chopped yellow onion, from 1 medium onion ½ cup finely chopped celery, from 2 stalks 1 tart-yet-sweet apple, such as Honeycrisp or Fuji, peeled and finely chopped 6 cups chicken broth, best quality such as Swanson 1 cup canned unsweetened coconut milk 1⅓ cups red lentils Scant ½ teaspoon salt 2 cups shredded cooked chicken, from a store-bought rotisserie chicken or leftovers 1 tablespoon fresh lime juice, plus lime wedges for serving Pinch cayenne pepper (optional) ½ cup chopped fresh cilantro, for serving 2 tablespoons vegetable oil 1 tablespoon garam masala (or substitute curry powder) 1 cup diced carrots, from 2 to 3 carrots 1 cup chopped yellow onion, from 1 medium onion ½ cup finely chopped celery, from 2 stalks 1 tart-yet-sweet apple, such as Honeycrisp or Fuji, peeled and finely chopped 6 cups chicken broth, best quality such as Swanson 1 cup canned unsweetened coconut milk 1⅓ cups red lentils Scant ½ teaspoon salt 2 cups shredded cooked chicken, from a store-bought rotisserie chicken or leftovers 1 tablespoon fresh lime juice, plus lime wedges for serving Pinch cayenne pepper (optional) ½ cup chopped fresh cilantro, for serving Instructions Heat the vegetable oil in a large soup pot or Dutch oven over medium heat. Add the garam masala and cook, stirring, for 30 seconds, or until fragrant. Add the carrots, onion, celery, and apple, and cook, stirring frequently, until softened, 7 to 8 minutes. Add the chicken broth, coconut milk, lentils, and salt to the pot. Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered and stirring occasionally, for about 15 minutes, or until the lentils are tender and starting to break down. Use an immersion blender to purée the soup until slightly thickened. (Alternatively, use a ladle to transfer 2 to 3 cups of the soup to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and return the blended soup to the pot.) Add the cooked chicken and 1 tablespoon lime juice, and heat until warmed through. Taste and adjust seasoning with salt, more lime juice, and cayenne pepper, if desired. Serve the soup generously sprinkled with fresh chopped cilantro, with lime wedges on the side. Note: The soup will thicken as it sits. Add more chicken broth to thin it out if necessary. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months in an airtight container. Reheat it on the stovetop over medium-low heat until hot. (The soup will thicken up when frozen, so you may need to add a bit of broth when reheating.) Heat the vegetable oil in a large soup pot or Dutch oven over medium heat. Add the garam masala and cook, stirring, for 30 seconds, or until fragrant. Add the carrots, onion, celery, and apple, and cook, stirring frequently, until softened, 7 to 8 minutes. Add the chicken broth, coconut milk, lentils, and salt to the pot. Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered and stirring occasionally, for about 15 minutes, or until the lentils are tender and starting to break down. Use an immersion blender to purée the soup until slightly thickened. (Alternatively, use a ladle to transfer 2 to 3 cups of the soup to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and return the blended soup to the pot.) Add the cooked chicken and 1 tablespoon lime juice, and heat until warmed through. Taste and adjust seasoning with salt, more lime juice, and cayenne pepper, if desired. Serve the soup generously sprinkled with fresh chopped cilantro, with lime wedges on the side. Note: The soup will thicken as it sits. Add more chicken broth to thin it out if necessary. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months in an airtight container. Reheat it on the stovetop over medium-low heat until hot. (The soup will thicken up when frozen, so you may need to add a bit of broth when reheating.) Nutrition Information Powered by Per serving (6 servings) Calories: 367 Fat: 16g Saturated fat: 3g Carbohydrates: 35g Sugar: 7g Fiber: 6g Protein: 22g Sodium: 434mg Cholesterol: 35mg Per serving (6 servings) Calories: 367 Fat: 16g Saturated fat: 3g Carbohydrates: 35g Sugar: 7g Fiber: 6g Protein: 22g Sodium: 434mg Cholesterol: 35mg