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Chicken Mulligatawny Soup for Crock Pot Recipe

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This recipe for Chicken Mulligatawny Soup for Crock Pot is from The Poljak Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T unsalted butter
2 onions, chopped
4 carrots, peeled and cut into 1/2-inch pieces
1 celery rib, minced
1 1/2 T grated fresh ginger
4 garlic cloves, minced
1 T tomato paste
1 T curry powder
2 tsp garam masala
Salt and pepper
1/4 tsp cayenne pepper
1/3 cup all-purpose flour
5 cups chicken broth
1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
1 (13.5-ounce) can coconut milk
1/2 cup brown lentils, picked over and rinsed
Plain yogurt
Chopped fresh cilantro leaves
Lime wedges
Directions:
Directions:
1. Melt butter in large saucepan over medium heat. Add onions, carrots, and celery and cook until onions are softened and just beginning to brown, 10 to 14 minutes. Add ginger, garlic, tomato paste, curry powder, garam masala, 1 tsp salt, and cayenne and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits. Bring to boil, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Transfer to slow cooker. Stir in chicken, coconut milk, and lentils.

2. Cover and cook until chicken and lentils are tender, 4 to 5 hours on low. Let sit, uncovered, for 5 minutes. Using a large spoon, skim fat from surface of soup. Season soup with salt and pepper to taste. Ladle into serving bowls. Garnish with yogurt and cilantro. Serve with lime wedges.

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