Mulligatawny | Indian Chicken Curry Soup with Lentils

Rinse the chicken breast under cold water, pat dry with paper towels, and cut into bite-sized cubes of about 2 cm. Peel and finely chop the onion, garlic, and ginger. Clean, peel, and finely dice the carrots and celery. Core and finely dice the apple as well. Rinse the red lentils in a fine sieve under cold running water until the water runs clear.

Heat the rapeseed oil in a large pot. Sear the chicken breast cubes all over over high heat for about 3–4 minutes until lightly browned. Then remove from the pot and set aside on a plate.

In the remaining cooking fat, sauté the onion, carrots, and celery over medium heat for about 4 minutes. Add the garlic, ginger, and diced apple, and sauté for another 2 minutes. Sprinkle the curry powder over the vegetables and toast while stirring for about 1 minute until the aromas are fully released.