Chicken and Lentil Mulligatawny

Ingredients 0/19

Step 1

Gently heat some olive oil in a large pot over medium-high heat. Toss in the apple, onion, celery, carrot, jalapeño, ginger, curry powder, garlic, garam masala, and red pepper flakes. Cook everything together until the veggies start to soften, about 3 to 5 minutes.

Step 2

Pour in the chicken broth and canned tomatoes, and bring the mixture up to a boil. Once boiling, lower the heat to a simmer, add the chicken breasts, and cover the pot. Let it cook gently for around 15 minutes, until the chicken is cooked through but still tender.

Step 3

Take the chicken out and shred it right in the pot using two forks. Stir in the coconut milk and throw in the spinach. Keep the pot on the heat just long enough for the spinach to wilt, which should only take about a minute.

Step 4

To serve, spoon half a cup of cooked rice into each bowl, then ladle the soup over it. Don’t forget to add a wedge of lime on the side—squeezing a bit in right before eating really brightens up the flavors. Finally, sprinkle some fresh cilantro on top for a nice touch.