Mulligatawny Soup ( Chicken )

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 4 tablespoons butter
• 1 1/2 lbs chicken pieces, skin on
• 1 onion, chopped
• 1 carrot, chopped
• 1 small turnip, chopped
• 1 tablespoon curry powder, to taste
• 4 whole cloves
• 6 black peppercorns, lightly crushed
• 1/4 cup lentils
• 3 1/4 cups chicken stock
• 1/4 cup golden raisin
• salt & fresh ground pepper, to taste

Recipe

• 1 melt butter in deep sided frying pan (if you have one big enough) or stock pot, brown chicken over medium high heat, when brown set chicken aside.
• 2 add chopped onion, carrot and turnip to the frying pan and cook, stirring occasionally until they are lightly browned. add the curry powder, cloves and black peppercorns and cook for 1-2 minutes before adding the lentils.
• 3 add stock to pan, bring to boil then add the raisins, chicken, and juices from chicken. cover and simmer over low heat for about 1 1/4 hours.
• 4 remove the chicken from the pan and discard the skin and bones. chop the chicken into bite sized pieces, return to the soup and heat until chicken is warmed.
• 5 the recipe suggests using red lentils for a nice color but states you can also use green or brown ones.