Gluten-Free JOC Soups and Stews: Indian Mulligatawny Soup

Ingredients:

1 cup red lentils, rinsed
1 lb boneless chicken, diced
1 onion, finely chopped
2 carrots, diced
1 apple, peeled and chopped
1 tablespoon curry powder
1 teaspoon ground cumin
1 can (14 oz) coconut milk
4 cups gluten-free chicken broth

Steps:

In a large pot, combine lentils, chicken, onions, carrots, apple, curry powder, and cumin.
Pour in coconut milk and chicken broth.
Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils and chicken are cooked.
Adjust seasoning with salt and pepper.
Serve this gluten-free Mulligatawny Soup hot, and savor the rich and aromatic Indian flavors!