Mulligatawny Soup

• 1.5 lbs. bone-in chicken thighs
• 2 Tbsp. unsalted butter
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 Tbsp. fresh ginger, grated
• 2 Tbsp. curry powder
• 1 tsp. cumin, ground
• 0.5 tsp. turmeric, ground
• 6 cups chicken stock
• 1 Granny Smith apple, cored, peeled, and diced
• 0.5 cup red lentils, rinsed
• 1 14 oz. tin coconut milk
• 1 Tbsp. lemon juice
• 1 cup cooked basmati rice
• Fresh cilantro for garnish

Pat the thighs dry and season them with salt and pepper. Melt the butter over medium-high heat and brown the thighs on both sides, about 4 minutes per side. Remove them to a bowl and set them aside.

In the same pot, cook the onion until it softens, about 5 minutes, then add the garlic and ginger, stirring for 1 minute until it's all fragrant.

Add the curry powder, cumin, and turmeric to the pot and stir for 30 seconds.

Pour in the chicken stock. Add the red lentils and diced apple. Return the chicken to the pot. Bring it all to a boil, then reduce things to a gentle simmer.

Put a lid on the pot and cook for 25 minutes with the lid ajar. The lentils will dissolve into the broth, and the chicken will be done.

Remove the chicken thighs and carefully shred the meat with a spoon and fork, not scalding your fingers, discarding the bones and skin. Stir in the coconut milk and shredded chicken. Squeeze in the lemon juice. Taste and adjust the salt as necessary.

Place a scoop of cooked rice in each serving bowl and ladle a serving of soup over. Garnish with fresh-cracked pepper and cilantro.