MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Mulligatawny Soup
Categories: Poultry, Vegetables, Curry, Herbs, Chilies
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
- thighs; 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; to
- taste
4 c Chicken broth or stock
5 oz Can coconut cream
1 1/2 tb Lime juice

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

Yield: 6 servings

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

Uncle Dirty Dave's Archives

MMMMM

... Why don't lawyers lay on the beach? -- Cats would bury them.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)