Chicken Mulligatawny Soup

2 bone-in, skinless chicken breasts, about 500 g

2 tbsp (30 mL) butter

1 cup (250 mL) red onions, chopped

3 cloves garlic, minced

2 tbsp (30 mL) ginger, fresh, minced

1/2 tsp (2.5 mL) hot red chili pepper flakes

2 tbsp (30 mL) curry powder

6 cloves, whole

1/4 tsp (1.25 mL) nutmeg, ground

2 Granny Smith apples, with skin, diced

1 red pepper, diced

2 cups (500 mL) sweet potatoes, cubed

2 stalks celery, sliced

2 carrots, medium, diced

1/4 cup (60 mL) red lentils, dried

1/2 cup (125 mL) dry white wine

8 cups (2 L) water

1 tsp (5 mL) salt

2 tbsp (30 mL) lemon juice, fresh

1 cup (250 mL) long grain brown rice

1 cup (250 mL) plain yogurt, 2–4% MF

1/2 cup (125 mL) almonds, sliced

1/2 cup (125 mL) parsley, fresh, for garnish

1 Melt the butter in a non-stick skillet over medium heat. Sauté the onion, minced garlic, minced ginger, red pepper flakes, curry powder, cloves and nutmeg for a few minutes. Add apple, red pepper, sweet potato, celery, carrot and sauté about another 10 minutes until softened.
2 Meanwhile, add chicken breasts to bottom of slow cooker. Top with sautéed vegetables, lentils, white wine and water. Cover and cook on low setting for 6-8 hours. Make sure lentils are soft and dissolved into soup.
3 Remove chicken from bone and dice. Add back to pot. Season with salt and lemon juice. Taste and adjust seasonings adding more curry powder if needed.
4 Cook rice separately according to package directions during the last hour.
5 To serve, place a scoop of rice in centre of shallow soup bowl and ladle soup over rice. Garnish with a dollop of yogurt, a sprinkle of almonds and a sprig of fresh parsley.