Mulligatawny Stew

Ingredients

 * 4 Chicken thighs or 1 1/2 lbs Chicken pieces
 * 2 med onions, finely diced
 * 2 ribs celery, finely diced
 * 2 med carrots, peeled, finely diced
 * 2 tbsp curry powder
 * 3 cup chicken broth or water
 * 2 cup apple juice or Cider
 * 1/2 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

 * 1) Place Chicken, skin side down, in soup pot and add onions, celery and carrots. Sprinkle with curry powder.
 * 2) Cover and cook over medium-low heat, stirring occasionally, 15 minutes.
 * 3) Add broth, apple juice, Lentils, salt and Cayenne, and cook 20 minutes.
 * 4) Add potatoes and dill and cook 20 minutes longer. the soup may be made up to a day in advance to this point.
 * 5) Cool, cover and refrigerate.
 * 6) Just before serving, reheat soup over medium heat.
 * 7) Whisk in yogurt and add Apples.
 * 8) 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.

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: 1 ½ vegetable, 1 fruit, 1 ½ bread, 1 ½ meat, ½ fat.

makes 6 servings

michael roberts writing in the oregonian foodday, 1/12/93.