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

 * 1) Place chicken, skin side down, in soup pot and add onions, celery and carrots.
 * 2) Sprinkle with curry powder.
 * 3) Cover and cook over medium-low heat, stirring occasionally, 15 minutes.
 * 4) Add broth, apple juice, lentils, salt and cayenne, and cook 20 minutes.
 * 5) Add potatoes and dill and cook 20 minutes longer.
 * 6) The soup may be made up to a day in advance to this point.
 * 7) Cool, cover and refrigerate.
 * 8) Just before serving, reheat soup over medium heat.
 * 9) Whisk in yogurt and add apples.
 * 10) Pour soup into tureen.
 * 11) Garnish with cilantro sprigs and serve immediately.
 * 12) 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.