Mulligatawny stew

Yield: 6 Servings S

Ingredients:

4 Chicken thighs or:
1 1/2 lb Chicken pieces
2 md Onions finely diced
2 Ribs celery finely diced
2 md Carrots peeled finely -diced
2 tb Curry powder
3 c Chicken broth or water
2 c Apple juice or cider
1/2 c Dried lentils Salt and cayenne pepper to -taste
1 lb Potatoes peeled and diced
1 ts Dried dill weed
1 c Plain low-fat yogurt
1 c Chopped peeled apples
12 Sprigs fresh cilantro

Instructions:

A plate of sliced papaya and avocado with some lemon juice spooned over will complement the soup perfectly. Place chicken skin side down in soup pot and add onions celery and carrots. Sprinkle with curry powder. Cover and cook over medium-low heat stirring occasionally 15 minutes. Add broth apple juice lentils salt and cayenne and cook 20 minutes. Add potatoes and dill and cook 20 minutes longer. The soup may be made up to a day in advance to this point. Cool cover and refrigerate. Just before serving reheat soup over medium heat. Whisk in yogurt and add apples. Pour soup into tureen. Garnish with cilantro sprigs and serve immediately. Per serving: 333 calories (22 percent from protein 62 percent from carbohydrate and 16 percent from fat) 18 grams protein 53 grams carbohydrate 6 grams fat 29 milligrams cholesterol 175 milligrams sodium. Exchanges: 1 1/2 vegetable 1 fruit 1 1/2 bread 1 1/2 meat 1/2 fat. Makes 6 servings Michael Roberts writing in the Oregonian FOODday 1/12/93. Posted by Stephen Ceideburg