1 skinless boneless chicken breast, cut into 1-inch dice
5 or 6 cloves of garlic, minced
1-inch piece of ginger, minced
1 1/4 cups yellow lentils (chana daal) or other lentils
1 large onion, chopped fine
2 medium tomatoes, chopped
1 to 2 small zucchini, chopped
1 tbsp. each ground cumin and ground coriander
1/4 tbsp. turmeric
1/4 tbsp. garam masala
1/4 tbsp. cayenne pepper, or to taste
1 tsp. salt, or to taste
8 cups chicken broth
1 tbsp. clarified butter, or ghee
1 tbsp. black mustard seeds
2 sprigs Kari leaves (about 20 leaves)
5 or 6 tbsp. fresh lemon juice
chopped cilantro, for garnish

In a large soup pot, bring chicken broth and lentils to a boil, skimming froth. Once boiling, add vegetables, chicken and spices, cover, and simmer over low heat about 45 minutes, until lentils are soft.

In a small pan, heat the ghee until very hot but not smoking, and carefully add the Kari leaves and mustard seeds, covering immediately to avoid spattering. Wait until the seeds stop popping and start smelling roasted, about one minute or so, then add to the soup.

Add the lemon juice and cilantro and serve with Indian Naan bread as a lunch or as a first course.

Submitted by: Stephanie Lubis