Mulligatawny Soup

• 2 tablespoons unsalted butter
• 8 chicken thighs or 8 about 2 1/2 pounds chicken pieces
• 2 medium onions, finely diced
• 2 celery ribs, finely diced
• 1 medium carrot, finely diced
• 2 tablespoons curry powder
• 3 cups chicken stock or 3 cups canned low sodium chicken broth or 3 cups water
• 2 cups unfiltered apple cider
• salt
• cayenne pepper, to tatste
• 13 cup dried lentils
• 34 lb potato, peeled and diced
• 1 teaspoon dried dill
• 1 cup apple, peeled and chopped (about 2 small apples)
• 1 cup plain yogurt
• 12 sprigs cilantro (fresh coriander)

1. In large soup pot over medium heat, melt butter.
2. Add the chicken, onions, celery, and carrot, sprinkle with curry powder, and mix well.
3. Cook, stirring occasionally, for 15 minutes.
4. Add the stock, cider, salt, cayenne pepper, and lentils.
5. Cover, reduce the heat to low, and cook for 20 minutes.
6. Add potatoes and dill and cook 20 minutes longer.
7. (The soup can be prepared in advance to this point, cooled, and refrigerated.
8. ).
9. Just before serving, reheat soup if necessary.
10. Add the apples, then remove from the heat and whisk in the yogurt.
11. Pour the soup into a tureen, garnish with cilantro, and serve immediately.

unsalted butter, chicken, onions, celery, carrot, curry powder, chicken stock, apple cider, salt, cayenne pepper, dried lentils, potato, dill, apple, plain yogurt, cilantro

Taken from www.food.com/recipe/mulligatawny-soup-355789 (may not work)