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Title: Slow-Cooker Mulligatawny Soup
Categories: Poultry, Vegetables, Fruits, Chilies, Citrus
Yield: 6 servings

1/4 c Vegetable oil
8 cl Garlic; smashed. chopped
2 Carrots; peeled, sliced
2 Celery ribs; sliced
1 lg Granny Smith apple; peeled,
- cored, chopped
1 lb Boned, skinned chicken; in
- bite-size chunks
1 c Masoor dal (split red
- lentils)
2 tb Tomato paste
2 tb Minced ginger
2 ts Black or brown mustard
- seeds
1 ts Ground turmeric
1 ts Curry powder
1/2 ts Ground cayenne; more to
- taste
1/2 ts Cumin seeds
1 ts Coarse kosher salt; more to
- taste
4 c Chicken broth or stock
5 oz Can coconut cream
1 1/2 tb Juice of 1 lime

Combine all the ingredients except the coconut cream and
lime juice in a 6- to 8-quart slow cooker. Cover and
cook on low for 6 hours.

Stir in the coconut cream and lime juice. Taste and add
more salt if necessary. Serve in bowls topped with a
dusting of cayenne, if desired.

By: Sarah DiGregorio

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

Yield: 6 servings

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... The sun don't shine on the same ol' dog's ass every day.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)