Mulligatawny

Ingredients

• •2 tablespoons butter
• •1 medium onion, diced
• •3 cloves garlic, minced
• •1 tablespoon curry powder
• •1 teaspoon ground ginger
• •12 ounces chicken breast, cubed
• •1 cup red lentils
• •4 cups chicken broth (gluten-free)
• •1 cup coconut milk
• •1 apple, peeled and diced
• •to taste Salt and pepper

Directions

1. 1Melt butter in a large pot over medium heat, then sauté diced onion and garlic until softened, about 3 minutes.
2. 2Stir in curry powder and ginger, cooking for 1 minute until fragrant.
3. 3Add cubed chicken and cook until no longer pink on the outside, about 5 minutes.
4. 4Add lentils, chicken broth, and diced apple, bringing to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.
5. 5Stir in coconut milk and simmer for 5 more minutes.
6. 6Season with salt and pepper to taste, then serve hot.

💡 Slow cooker: cook LOW 5–6 hours, or HIGH 2–3 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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