Mulligatawny

1 . Stage

Rub chicken breasts with chili powder and 1 teaspoon salt. Place in a baking dish and let rest for 1 hour.

2 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

3 . Stage

Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, about 15 minutes. Remove from the oven and coarsely shred with 2 forks; set aside.

4 . Stage

Pour coconut oil into a large pot and heat over medium heat. Add carrots, apple, onion, and celery. Cook for 5 to 6 minutes, then add in garlic and ginger. Cook 1 minute more.

5 . Stage

Pour in 4 cups chicken stock, coconut milk, lentils, both curry powders, cumin, thyme, mustard, cinnamon, oregano, coriander, turmeric, nutmeg, cayenne, and bay leaf. Bring to a simmer. Reduce heat to medium-low and cook for 30 minutes.

6 . Stage

Fish out and discard the bay leaf. Use an immersion blender to blend into a smooth sauce. Add tomato paste and chicken; cook for another 20 minutes. If it appears too thick, add a little more stock, but the soup is pretty thick. Season with remaining 1 teaspoon salt.

7 . Stage

Spoon cooked rice into bowls and ladle soup over top to serve.