Lentil & Chickpea Mulligatawny

Ingredients

1/4 cup olive oil 2 onions, chopped 3 cloves garlic, finely chopped

2 carrots, chopped

2 stalks of celery, chopped

1 green bell pepper, chopped 1 large apple of choice, peeled, cored, and chopped 1-2 tbsp curry powder

1/4 cup tomato paste 1 cup red lentils

1 cup canned chickpeas, drained and rinsed 3 cups chicken broth

1/2 cup parsley, chopped

Preparation

1. Melt the butter in a large pot, add the onions and garlic, and sauté until the onions are translucent. Stir in the tomato paste and curry powder and toast until fragrant, about 2 minutes. Add carrot, celery, green pepper, apple, lentil, and chickpeas, and cover with stock. Cook on low for 45 minutes, stirring occasionally. Remove from heat, stir in chopped parsley, and serve.