Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Dried dill
1 c Peeled and chopped apples
1 c Plain yogurt
12 Sprigs fresh coriander
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.
