Chicken Mulligatawny Soup

Ingredients:

• 1 bunch green onions (white and light green parts only), finely chopped
• 1 jalapeño pepper, seeded and coarsely chopped
• 2 slices peeled ginger, 0.5 cm thick.
• 0.5 cup cilantro + extra for serving
• 4 cloves of garlic
• 3 baking apples (such as Macintosh or Fuji), peeled and coarsely chopped
• 2 tsp curry powder
• 1 can (400 g) of light coconut milk
• 4 cups lightly salted chicken broth
• 1 cup red lentils, sorted and washed
• 220 g skinless and boneless chicken breasts, cut into 2 cm pieces.

Preparation:

1. In a food processor, puree the green onion, jalapeño, ginger, cilantro, and garlic until smooth. With the processor running, add the apples, a few pieces at a time, and chop finely.
2. Toast the curry powder in a large saucepan or wok over medium-high heat, stirring for about 1 minute. Stir in the coconut milk and cook until reduced and thickened, about 5 minutes. Add the apple-onion mixture and 1/2 teaspoon of salt. Cook, stirring, until thickened, about 5 more minutes.
3. Add the chicken broth and lentils. Bring to a boil, then reduce heat to medium-low and simmer until the lentils are tender and cooked through, about 15 minutes. Add the chicken and simmer until tender, about 6 minutes. Season with salt, pepper, and cilantro.