Stephen Ceideburg
4 Chicken thighs or:
1 1/2 lb Chicken pieces
2 md Onions, finely diced
2 Ribs celery, finely diced
2 md Carrots, peeled, finely
-diced
2 tb Curry powder
3 c Chicken broth or water
2 c Apple juice or cider
1/2 c Dried lentils
Salt and cayenne pepper to
-taste
1 lb Potatoes, peeled and diced
1 ts Dried dill weed
1 c Plain low-fat yogurt
1 c Chopped peeled apples
12 Sprigs fresh cilantro
A plate of sliced papaya and avocado with some lemon
juice spooned over will complement the soup perfectly.
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.
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.
