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    Mulligatawny Soup

    Gluten free • Serves 4


    1 lb Chicken thighs


    1 Apple, peeled and cut into 1/4 inch pieces
    1 Carrot, finely chopped (about 3/4 cup), medium
    1 Celery rib, finely chopped (about 1/2 cup)
    1 Cilantro
    3 Garlic cloves, finely chopped (about 1 tablespoon), medium
    1 1 inch piece Ginger, fresh
    1 Onion, finely chopped (about 1 cup)
    1 Plum tomato, cut into 1/4 inch pieces
    1 Red chili flakes
    1/2 cup Red lentils, dry
    1 Sweet potato, peeled and cut into 1/4 inch pieces

    Canned Goods

    6 cups Chicken broth, homemade or store-bought low sodium

    Baking & Spices

    1/2 tsp Coriander seed, whole
    1 tbsp Curry powder
    1 Kosher salt and freshly ground black pepper
    1/2 tsp Mustard seeds, whole

    Oils & Vinegars

    2 tbsp Vegetable oil

    Nuts & Seeds

    1/2 tsp Cumin seed, whole


    1 Greek yogurt
    • Margaret Hirsch

      Serious Eats Mulligatawny Soup

    • Danielle McEachern

      British Bites: Mulligatawny Soup. Leave out chicken thighs; increase sweet potatoes & lentils, use homemade veggie broth. Dollop of mango chutney. ;)

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