To Extravagant Gourmet

You don't need to be extravagant to prepare this, my favorite mulligatawny recipe. I regret I don't remember where I came across it. A simple hearty dish, great for a winter lunch.

It'll have a rather different flavor to Loulou's recipe -- I'll be trying hers soon, maybe I'll have a new favorite!

Martin

MULLIGATAWNY SOUP

Wash, but do not soak:
3/4 cup lentils

Saute lightly, but do not brown:
1 cup diced onion
2 diced carrots
3 stalks celery, diced
in:
3/8 cup butter or olive oil

Add the lentils and let them absorb the oil.

Stir in:
2 tablespoons flour
3 1/2 teaspoons curry powder
Stir and cook these ingredients for about 3 minutes.

Pour in and simmer for 60 minutes:
4 1/2 cups chicken broth

Add and simmer for 25 minutes longer:
1 cup diced tart apples
1 cup boiled rice
1 cup diced cooked chicken
1/4 teaspoon fresh ground black pepper
1/4 teaspoon poundered thyme

(Optional) Immediately before serving, stir in:
3/4 cup coconut milk.

(A few dashes of tobasco can be added to taste)