INGREDIENTS:

• 1/2 tsp of whole mustard seeds
• 1/2 tsp of whole cumin seeds
• 2 tablespoons of vegetable oil
• Pinch of salt and pepper
• 1 pound ( or about 3 large chicken thighs)
• 1 onion, finely chopped
• 1 medium carrot, finely chopped
• 1 stick of celery, finely chopped
• 1 tablespoon of curry powder
• 3 medium size garlic cloves, finely chopped
• 1 tsp of fresh ginger, finely chopped
• 1 sweet potato, peeled and cut into small cube size pieces
• 1 apple, peeled and cut into small cube size pieces
• 1 plum tomato, cut into cube size pieces
• 1/2 cup of dry red lentils
• 6 cups of water
• For garnish – Greek yogurt, finely chopped Chinese coriander, red chilli flakes

DIRECTIONS:

1. Place mustard seed, cumin seed, and coriander seed in a skillet and toast over high heat until spices begin to smell toasted, about 3 minutes. Transfer to a mortar and pestle or spice grinder and process until fine.
2. Heat vegetable oil in a large pot over a medium heat until oil is shimmering. Season chicken thighs with salt and add to pot skin side down, cook until skin is golden, about 5 minutes then flip and cook until other side is also brown, about another 4 minutes. Transfer to a plate and reserve.
3. Add onion, carrot, celery to the pot and cook, stirring often until onions are translucent, about 5 minutes. Add curry powder and toasted spices and stir until the vegetables are evenly covered with the spices. Add garlic, ginger, sweet potato, apple and plum tomato and stir.
4. Add lentils then return chicken thighs to the pot. Cover with water and bring to a simmer. Cook until potatoes and lentils are soft and soup has thickened, about 1 hour.
5. Remove thighs from the soup and shred the meat and skin then return to the pot. Season to taste with salt and pepper and serve garnished with a dollop of Greek Yogurt, chopped Chinese coriander and chilli flakes.