Title: Mulligatawny Stew
Categories: Chicken, Diabetic
      Yield: 6 servings
      4    Chicken thighs or:
  1 1/2 lb Chicken pieces
      2 md Onions, finely diced
      2    Ribs celery, finely diced
      2 md Carrots, peeled, finely
      2 tb Curry powder
      3 c  Chicken broth or water
      2 c  Apple juice or cider
    1/2 c  Dried lentils
           Salt and cayenne pepper to
      1 lb Potatoes, peeled and diced
      1 ts Dried dill weed
      1 c  Plain low-fat yogurt
      1 c  Chopped peeled apples
     12    Sprigs fresh cilantro
  A plate of sliced papaya and avocado with some lemon 
juice spooned
  over will complement the soup perfectly.
  Place chicken, skin side down, in soup pot and add 
onions, celery and
  carrots. Sprinkle with curry powder. Cover and cook 
over medium-low
  heat, stirring occasionally, 15 minutes.
  Add broth, apple juice, lentils, salt and cayenne, 
and cook 20
  minutes. Add potatoes and dill and cook 20 minutes 
  The soup may be made up to a day in advance to this 
point. Cool,
  cover and refrigerate.
  Just before serving, reheat soup over medium heat. 
Whisk in yogurt
  and add apples. Pour soup into tureen. Garnish with 
cilantro sprigs
  and serve immediately.
  Per, serving: 333 calories (22 percent from protein, 
62 percent from
  carbohydrate and 16 percent from fat), 18 grams protein, 
53 grams
  carbohydrate, 6 grams fat, 29 milligrams cholesterol, 
175 milligrams
  Exchanges: 1 1/2 vegetable, 1 fruit, 1 1/2 bread, 
1 1/2 meat, 1/2 fat.
  Makes 6 servings
  Michael Roberts writing in the Oregonian FOODday, 

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