Green Lentil Mulligatawny Soup

• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 2 Tbsp olive oil
• 1 1/2 Tbsp whole wheat flour
• 2 Tbsp curry powder
• 6 cups sodium free chicken broth
• 1/2 granny smith apple, cored and chopped
• 1/4 cup uncooked basmati rice
• 1 skinless, boneless chicken breast half - cut into cubes
• 3-4 dashes of Frank's Red Hot sauce (or to taste)
• 1/2 cup dry green lentils
• 1 cup water
• salt to taste
• ground black pepper to taste
• 1 1/2 c raw baby spinach (optional)
• 1/2 cup low fat plain greek yogurt (optional)

Directions 

Bring 1/2 cup dry green lentils to a boil in 1 cup of warm water.  Simmer 15 minutes and drain.

Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.

Add apple, rice, chicken, salt, pepper, lentils, and hot sauce.  Simmer 15 minutes.  Add the spinach and cook 5 more minutes.  

Serve hot with a dollop of yogurt.