Mulligatawny Soup

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Ingredients

2 tablespoons vegetable oil
1 tablespoon garam masala ((or substitute curry powder))
1 cup diced carrots, (from 2 to 3 carrots)
1 cup chopped yellow onion, (from 1 medium onion)
½ cup finely chopped celery, (from 2 stalks)
1 tart-yet-sweet apple, (such as Honeycrisp or Fuji, peeled and finely chopped)
6 cups chicken broth, (best quality such as Swanson)
1 cup canned unsweetened coconut milk
1⅓ cups red lentils
Scant ½ teaspoon salt
2 cups shredded cooked chicken, (from a store-bought rotisserie chicken or leftovers)
1 tablespoon fresh lime juice, (plus lime wedges for serving)
Pinch cayenne pepper ((optional))
½ cup chopped fresh cilantro, (for serving)

As published by Once Upon a Chef.

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