Pischina's Mulligatawny Soup

2 ounces/4 tablespoons butter or 4 tablespoons oil
2 large chicken joints (about 12 oz each)
1 onion, chopped
1 carrot, chopped
1 small turnip, chopped
1 tablespoon curry powder
4 cloves
6 black peppercorns, lightly crushed
2 ounces/ 1/4 cup lentils
3-3/4 cups chicken stock
1-1/2 ounces/ 1/4 cup golden raisins
salt and ground black pepper

Melt the butter or heat the oil in a large pan, then brown the chicken over a brisk heat. Transfer the chicken to a plate and set aside.

Add the onion, carrot and turnip to the pan and cook, stirring occasionally, until lightly colored.

Stir in the curry powder, cloves and crushed peppercorns and cook for 1-2 minutes, then add the lentils.

Pour the stock into the pan, bring to the boil, then add the golden raisins, the chicken and any juices from the plate. Cover the pan and simmer gently for about 1-1/4 hours.

Remove the chicken from the pan and discard the skin and bones. Chop the flesh, return to the soup and reheat. Check the seasoning before serving the soup piping hot.

Number of Servings: 6

Recipe submitted by SparkPeople user BHAGWOOD.