Ingredients
|
Quantity
|
Butter or olive oil
|
2 tbsp
|
Celery – chopped
|
2 stalks
|
Carrot – peeled and chopped
|
1 large
|
Onion – peeled and chopped
|
1 large
|
Chilli pepper – seeded and deveined
|
1
|
Chicken stock
|
4 cups
|
Lentils
|
¼ cup
|
Salt and pepper
|
to taste
|
Curry powder
|
1
tbsp
|
Coconut milk or whipping cream
|
½ cup
|
Cooked rice (basmati)
|
1 cup to 2
|
Shredded cooked chicken
|
½ cup
|
Tart raw apple – chopped fine
|
½ cup
|
(Your choice: banana,
poblano, jalapeno, habanero--whatever you can stand)
(You can cook raw chicken in the stock at the start if you don't
have leftover chicken lying around), up to 1 cup
Garnish: spoonful
of extra cream or coconut milk--and minced cilantro or parsley. Saute‚ the celery,
carrots, onion, and pepper in the butter at a low heat until the onion is
translucent. Pour in the stock, add the lentils (and chicken, if it's raw), and
bring to a boil. Reduce heat and simmer for 30 minutes. While the soup is
simmering, get the rice cooked (if it isn't already); likewise with the
chicken. Then shred the chicken and chopped the apples finely. You don't need
to skin the apples.