Chicken Mulligatawny Soup

Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, celery, and carrots. Saute for about 8 minutes, stirring frequently. Add the garlic and saute for about 1 minute longer.

Stir in the tomatoes, tomato sauce, chicken broth, lentils, curry powder, cumin, coriander, and pepper. Bring to a boil.

Reduce heat to medium, cover, and simmer for 30 minutes. Add the diced chicken, cover, and cook for about 15 minutes longer, or until the lentils are tender. Stir in the coconut milk, brown sugar, and cilantro. Heat through (do not boil) and serve in bowls over hot cooked rice.

Serves 6.

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