Mulligatawny Stew

A sweet mild curry lentil stew with an apple and tomato base. This is a great seasonal recipe for August and September with fresh, local apples and tomatoes. This is my own version of Mulligatawny Stew, but is inspired by a recipe Jamie V. got while traveling in India.

• Ready In: 3 hrs 30 mins
• Serves: 8
• Yields: 4 quarts

Ingredients

• 2  tablespoons  chicken soup base
• 7  cups water
• 1  cup lentils
• 2⁄3 cup brown rice
• 2  cups apples
• 3  cups tomatoes
• 1⁄4 cup celery
• 1⁄2 cup onion
• 3⁄4 cup raisins
• 4  teaspoons curry powder
• 1  teaspoon cinnamon
• 1⁄4 teaspoon black pepper
• 1  teaspoon sea salt

Directions

1. Chop about 3-4 apples and 3-4 large tomatoes.
2. Finely chop celery and 1 small onion.
3. Stir together chicken soup base and water.
4. Mix all ingredients in a 4 quart crock pot.
5. Simmer 3 hours on high or until thick.