Directions:
- In large soup pot over medium heat, melt butter. Add the chicken, onions, celery, and carrot, sprinkle with curry powder, and mix well.
- Cook, stirring occasionally, for 15 minutes.
- Add the stock, cider, salt, cayenne pepper, and lentils.
- Cover, reduce the heat to low, and cook for 20 minutes.
- Add potatoes and dill and cook 20 minutes longer.
- (The soup can be prepared in advance to this point, cooled, and refrigerated.).
- Just before serving, reheat soup if necessary.
- Add the apples, then remove from the heat and whisk in the yogurt.
- Pour the soup into a tureen, garnish with cilantro, and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 10341.41 Kcal (43297 kJ) | ||
| Calories from fat | 9059.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1006.66g | 1549% | |
|---|---|---|---|
| Cholesterol | 2406.88mg | 802% | |
| Sodium | 1533.08mg | 64% | |
| Potassium | 3759.03mg | 80% | |
| Total Carbs | 77.64g | 26% | |
| Sugars | 17.27g | 69% | |
| Dietary Fiber | 11.56g | 46% | |
| Protein | 241.24g | 482% | |
| Vitamin C | 12.5mg | 21% | |
| Vitamin A | 1.1mg | 36% | |
| Iron | 3.3mg | 18% | |
| Calcium | 307.8mg | 31% | |
| Amount Per 100 g | |||
| Calories | 359.57 Kcal (1505 kJ) | ||
| Calories from fat | 315.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35g | 1549% | |
|---|---|---|---|
| Cholesterol | 83.69mg | 802% | |
| Sodium | 53.3mg | 64% | |
| Potassium | 130.7mg | 80% | |
| Total Carbs | 2.7g | 26% | |
| Sugars | 0.6g | 69% | |
| Dietary Fiber | 0.4g | 46% | |
| Protein | 8.39g | 482% | |
| Vitamin C | 0.4mg | 21% | |
| Iron | 0.1mg | 18% | |
| Calcium | 10.7mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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