Ingredients

• 1 cup (cooked) SunRice Basmati Rice
• 150g chicken breast fillet
• 1 tblspn peanut oil
• 2 brown onions, chopped
• 2 stalks celery, chopped
• 1 carrot, chopped
• 1 tblspnn curry powder
• 1 tspn tumeric
• 2 cloves garlic, crushed
• 3 tspn grated ginger
• 3/4 cup dried red lentils, rinsed and drained
• 1 large green apple, peeled, cored and chopped
• 2 tblspn tomato paste
• 1 litre chicken stock
• 140ml can coconut milk
• 2 tblspn chopped coriander leaves

Instructions

Place chicken in a small saucepan and cover with water. Bring to a boil; simmer 5 minutes. Remove from heat, keeping the chicken in the water. Heat oil in a large saucepan over a medium heat and cook onions, celery and carrot for 5 minutes or until starting to soften.
Add curry powder, tumeric, garlic and ginger; cook, stirring, for 1 minute longer. Stir in lentils, apple, tomato paste, stock and 1 cup water. Bring to a boil. Simmer, uncovered, stirring occasionally, for 30 minutes or until vegetables are tender. Blend soup in batches, then pour back into the saucepan and reheat with coconut milk. Divide rice into soup bowls; pour soup over rice. Remove chicken from water and shred. Top soup with chicken and coriander leaves.

Tips

Serve with naan bread or pappadums

Variations

Make vegetarian Mulligatawny soup by using vegetable stock and omitting the chicken
Use SunRice Long Grain White Rice or SunRice Indian Aromatic Basmati Rice in 90 seconds.