Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Oil Salt; to taste
8 Chicken thighs Cayenne pepper; to taste
2 md Onions; finely diced 1/3 c Dried lentils
2 Celery stalks; chopped 1 lb Potatoes; peeled and diced
1 md Carrot; sliced 1 ts Dried dill
2 tb Curry powder 1 c Peeled and chopped apples
3 c Water 1 c Plain yogurt
3 c Unfiltered apple cider 12 Sprigs fresh coriander

Heat the oil in a soup pot over medium heat and add the chicken,
onions, celery, carrots and curry. Cook 15 minutes. Add the water,
cider, salt, pepper and lentils. Cover and simmer for 30 minutes. Add
the potatoes and dill, replace cover and cook until potatoes are
tender, another 10 minutes. Remove from heat, add the apples, stir in
the yogurt and pour into a soup tureen. Garnish with sprigs of
cilantro and serve immediately.

From: Kaz Dunkley Date: 1 March 1993
Submitted By FRED PETERS On 03-22-95

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