Description Edit

Contributed by Michael Roberts writing in the Oregonian Foodday, 1/12/93.

  • Makes 6 servings


Directions Edit

  1. Place chicken, skin side down, in soup pot and add onions, celery and carrots.
  2. Sprinkle with curry powder.
  3. Cover and cook over medium-low heat, stirring occasionally, 15 minutes.
  4. Add broth, apple juice, lentils, salt and cayenne, and cook 20 minutes.
  5. Add potatoes and dill and cook 20 minutes longer.
  6. The soup may be made up to a day in advance to this point.
  7. Cool, cover and refrigerate.
  8. Just before serving, reheat soup over medium heat.
  9. Whisk in yogurt and add apples.
  10. Pour soup into tureen.
  11. Garnish with cilantro sprigs and serve immediately.
  12. A plate of sliced papaya and avocado with some lemon juice spooned over will complement the soup perfectly.

Nutritional information Edit

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 sodium.
  • Exchanges: 1½ vegetable | 1 fruit | 1½ bread | 1½ meat | ½ fat.

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