Mulligatawny soup with chicken, lentils and apple

Ingredients

For 1 serving

• Chicken breast110 g
• Red lentils40 g
• Apple60 g
• Carrots60 g
• Celery40 g
• Onion50 g
• Curry powder2 teaspoons
• Chicken broth450 ml
• Coconut milk30 ml
• Basmati rice30 g
• Sunflower oil1 teaspoon
• Lemon juice1 teaspoon
• Saltto taste

Contains: celery,

In season: October – March

Method

1. Dice the onion, peeled carrots and celery into pieces of about 1 cm; peel the apple and cut it into cubes. Rinse the red lentils and basmati rice in a sieve.
2. Heat the sunflower oil in a pan over medium heat and fry the onion, carrots and celery for 5 minutes, until softened; add the curry powder and stir for 30 seconds until fragrant.
3. Add the lentils, apple, rice, chicken stock and the whole chicken breast, bring to the boil and simmer over medium-low heat, half covered, for 25 minutes, until the lentils fall apart and the chicken is cooked.
4. Lift out the chicken and shred it with two forks.
5. Blend half the soup with a stick blender, return the chicken, add the coconut milk and lemon juice and season with salt. Serve piping hot.