Mulligatawny Stew

== Description ==
Contributed by Michael Roberts writing in the Oregonian Foodday, 1/12/93.
* Makes 6 servings 
==Ingredients==
* 4 chicken thighs or 1½ lbs chicken pieces
* 2 medium onions, finely diced
* 2 ribs celery, finely diced
* 2 medium carrots, peeled, finely diced
* 2 tbsp curry powder
* 3 cup chicken broth or water
* 2 cup apple juice or cider
* ½ cup dried lentils
* salt and cayenne pepper to taste
* 1 lbs potatoes, peeled and diced
* 1 tsp dried dill weed
* 1 cup plain low-fat yogurt
* 1 cup chopped peeled apples
* 12 sprigs fresh cilantro
== Directions ==
# 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.
# A plate of sliced papaya and avocado with some lemon juice spooned over will complement the soup perfectly. 
== Nutritional information ==
Per serving: 
* 333 calories (22 percent from protein, 62 percent from carbohydrate and 16 percent from fat) | 18 grams protein | 53 grams carbohydrate | 6 grams fat | 29 milligrams cholesterol | 175 milligrams sodium. 
* Exchanges: 1½ vegetable | 1 fruit | 1½ bread | 1½ meat | ½ fat. 
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Category:Apple Recipes
Category:Apple juice Recipes
Category:Carrot Recipes
Category:Celery Recipes
Category:Chicken Recipes
Category:Chicken stock and broth Recipes
Category:Cider Recipes
Category:Diabetic-friendly Recipes
Category:Lentil Recipes