Curried Lentil And Rotisserie Chicken Stew

• 4 cups Chicken Stock
• 1 cup Red Lentils
• 1 cup Rotisserie Chicken, Very Finely Diced
• 1 whole Carrot Finely Diced
• 1 whole Fuji Apple, Finely Diced
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 2 whole Bay Leaves
• 1-1/2 teaspoon Curry Powder
• 1 teaspoon Dried, Minced Onions
• 1/2 teaspoons Garlic Powder
• 1 cup Sour Cream (optional)

1. Throw all the ingredients, except the sour cream, into a large saucepan, over high heat. Bring the stew to a boil, then decrease the heat to low, cover and cook for 30 minutes, stirring every 5 to 10 minutes. Remove from heat and discard bay leaves.
2. Serve soup with a dollop of sour cream and a sprinkle of salt and freshly ground pepper on top if desired.

chicken, red lentils, rotisserie chicken, carrot, apple, kosher salt, freshly ground black pepper, bay leaves, curry, onions, garlic, sour cream

Taken from tastykitchen.com/recipes/soups/curried-lentil-and-rotisserie-chicken-stew/ (may not work)