Mulligatawny Soup

Serves: 6

In addition to the 30 minutes of prep time, this recipe requires 8-10 hours in the crockpot.

2 tablespoons olive oil
1 medium onion, medium dice
2 garlic cloves, minced
2 medium carrots, peeled, medium dice
2 celery ribs, medium dice
2 teaspoons yellow curry powder
2 teaspoons ground coriander
1 teaspoon salt
½ teaspoon ground black pepper
1 tart apple, peeled and diced
1 14-ounce can diced tomatoes with juices
4-5 red bliss potatoes, diced
(optional) 2 cups chicken tenders, cut into about 1 inch slices
¾ cup lentils, dry
2 ½ quarts stock

1. Heat a large skillet over medium heat with the 2 tablespoons of oil. Once the oil is hot, add the garlic, carrots, celery, and seasonings. Stirring often, cook the vegetables until just begin to soften and brown.

2. Transfer the vegetables to the Crock Pot along with the remaining ingredients. Cook on High for 4-5 hours or on Low for 8-10 hours, stirring occasionally.

Recipe from crock-pot.com