Mulligatawny

• 3 Q chicken stock
• 1 C lentils
• 1/4 C veg oil
• 2 lbs chicken thighs
• 1 bay leaf
• 2 med carrots, sliced
• 1 large onion
• 2 celery stalks, diced
• 1 granny smith apple
• 1 t black mustard seed
• 2 tsp ginger root
• 2 t cumin
• 2 t turmeric
• 2 t coriander
• 1 T curry
• 1/8 t cayenne
• 2 T flour
• s & p
• 4 C cooked rice

1. Use a medium sauce pot to add 2 Q of stock to boil and add lentils simmering 45 minutes.
2. In a cast iron skillet, heat oil and brown chicken. Put it in a large soup pot w/ remaining stock. Boil and then add bay leaf and carrots and simmer. In the skillet saute onions and add celery and apples. When soft add spices and cook 3 min. Sprinkle w/flour and smooth in. Stir in 1 cup of stock from chicken. Raise heat and cook 2 min more. Pour into chicken pot. Add lentils to chicken pot and cook over low heat covered for 1 hour. Bone chicken.

chicken stock, lentils, veg oil, chicken thighs, bay leaf, carrots, onion, celery stalks, granny smith apple, black mustard, ginger root, cumin, turmeric, coriander, t, cayenne, t, rice

Taken from www.epicurious.com/recipes/member/views/mulligatawny-52470471 (may not work)