Steps
- Heat 2 tablespoons of vegetable oil in a soup pot over medium heat. Stir in 1 tablespoon of garam masala for 30 seconds, until fragrant.
- Add 1 cup of diced carrots, 1 cup of chopped yellow onion, ½ cup of finely chopped celery, and 1 peeled finely chopped sweet-tart apple. Cook, stirring, for 7-8 minutes, until softened.
- Add 6 cups of chicken broth, 1 cup of unsweetened coconut milk, 1⅓ cups of red lentils, and a scant ½ teaspoon of salt.
- Bring to a boil, then simmer uncovered over low heat for 15 minutes, stirring occasionally, until the lentils break down.
- Blend briefly with an immersion blender, leaving some texture. Add 2 cups of shredded cooked chicken and 1 tablespoon of fresh lime juice, and heat through. Adjust the salt and lime, and top with ½ cup of chopped cilantro.