Mulligatawny Soup with Chicken

Prep Time: 15 minutes    Cook Time: 30-35 minutes       Makes: 4-6 servings

Ingredients:

• 1 onion, chopped
• 3 cloves garlic, minced
• ½-1 jalapeno pepper, minced, seeds removed (optional, as tolerated) 
• 1 tablespoon fresh grated ginger
• 1 tablespoon curry powder
• 1-2 carrots, sliced
• 1 small, sweet potato, peeled and chopped
• 1 large tomato, chopped
• ½ cup red lentils, rinsed and drained
• 4 boneless skinless chicken thighs (optional)
• 4 cups broth or water
• ¼ cup parsley
• ½ cup cilantro
• ½ cup coconut milk

Directions:

1. Sauté onions in a large stockpot in 1-2 tablespoons oil (or water) until soft. Add garlic, pepper, ginger, and curry. Stir for 30 seconds or until fragrant.
2. Add carrot, sweet potato, and tomato. Cook for 1-2 minutes. Add lentils, broth, and chicken thighs. Cover. Bring to a boil, reduce heat and simmer for 30-35 minutes or until chicken is cooked through.
3. Stir in parsley, cilantro, and coconut milk. Salt and pepper to taste. Remove from heat and serve.

IBD-AID Phase 3 (as tolerated).

Recipe & Image Credit: Rene Maserati