Name: Chicken Mulligatawny Soup
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 bunch scallions (white and light green parts only), chopped; 1 jalapeno pepper, seeded and roughly chopped; 2 1/4-inch-thick slices peeled ginger; 1/2 cup cilantro, plus more for garnish; 4 cloves garlic; 3 cooking apples (such as McIntosh or Fuji), peeled, cored and roughly chopped; 2 teaspoons curry powder; 1 13.5-ounce can light coconut milk; Kosher salt; 4 cups low-sodium chicken broth; 1 cup red lentils, picked over and rinsed; 1/2 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces; Freshly ground pepper

Directions

Pulse the scallions, jalapeno, ginger, cilantro and garlic in a food processor until chopped. With the motor running, add the apples, a few pieces at a time, until chopped.
Cook the curry powder in a Dutch oven or large pot over medium-high heat, stirring, until lightly toasted, about 1 minute. Whisk in the coconut milk until smooth; cook until reduced by half, about 5 minutes. Add the apple-scallion mixture and 1/2 teaspoon salt. Cook, stirring, until thickened, about 5 more minutes.
Stir in the chicken broth and lentils. Bring to a boil, then reduce the heat to medium low and simmer until the lentils are tender and broken down, about 15 minutes. Add the chicken and simmer until cooked through, about 6 minutes. Season with salt and pepper and garnish with cilantro.

Photograph by Justin Walker

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine

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Chicken Mulligatawny Soup

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