4 Chicken thighs or:
1 1/2 lb Chicken pieces
2 md Onions, finely diced
2 Ribs celery, finely diced
2 md Carrots, peeled, finely
2 tb Curry powder
3 c Chicken broth or water
2 c Apple juice or cider
1/2 c Dried lentils Salt and cayenne pepper to
1 lb Potatoes, peeled and diced
1 ts Dried dill weed
1 c Plain low-fat yogurt
1 c Chopped peeled apples
12 Sprigs fresh cilantro
A plate of sliced papaya and avocado with some lemon juice spooned over
will complement the soup perfectly.
Place chicken, skin side down, in soup pot and add onions, celery and carrots.
Sprinkle with curry powder. Cover and cook over medium-low heat, stirring
occasionally, 15 minutes.
Add broth, apple juice, lentils, salt and cayenne, and cook 20 minutes. Add
potatoes and dill and cook 20 minutes longer.
The soup may be made up to a day in advance to this point. Cool, cover and
Just before serving, reheat soup over medium heat. Whisk in yogurt and add
apples. Pour soup into tureen. Garnish with cilantro sprigs and serve
Serving Size: 1 cup
Fat: 5 grams
Protein: 18 grams
* Provided for information use only