Emeril's Mulligatawny Soup

Ingredients:

• 700 g of diced skinless and boneless chicken thighs
• 1 cup peeled and diced Yukon Gold potatoes
• 1 cup peeled and diced sweet potato
• 1 cup dry red lentils
• 3/4 tbsp. diced zucchini
• 3/4 tbsp. diced yellow zucchini
• 1 cup peeled, seeded and chopped tomatoes
• 4 tbsp. l. ghee or ghee
• 2 tbsp spice mix Garam masala
• 1 and 3/4 teaspoons salt
• 2 cups finely diced onion
• 2 tablespoons minced garlic
• 1/2 cup finely diced carrots
• 1/2 cup finely diced celery
• 2 tablespoons chopped ginger
• 2 cups peeled and cored
  diced Granny Smith apples
• 6 cups chicken or beef broth
• 3/4 tsp ground black pepper
• 1 cup baby spinach (packed firmly)
• 1 can (400 g) unsweetened coconut milk

To serve:

• 1 tbsp. apple cider vinegar
• 3 cups of boiled white basmati rice
• 1/2 cup roasted and chopped cashews
• 1/4 cup chopped fresh cilantro leaves

Preparation:

1. Place a 4-5 quart saucepan over medium heat and add the ghee. While it's heating, season the chicken with garam masala and 1/4 teaspoon salt. When the oil is hot, add the chicken and cook, turning frequently, until golden brown and fragrant, 6-8 minutes. Transfer the chicken to a plate and let cool.
2. While the chicken is cooling, add the onion, carrot, and celery to the hot pan and sauté until caramelized, about 4-5 minutes. Add the garlic, ginger, and apples and sauté until the apples are caramelized, about 7-8 minutes.
   
   Place the potatoes, sweet potatoes, and lentils in a saucepan with 4 cups of chicken broth. Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.
   
   Add chicken, remaining 1 1/2 teaspoons salt, pepper, remaining 2 cups chicken broth, zucchini, yellow squash, spinach, coconut milk, and tomatoes.
3. Continue to simmer the soup until the lentils and chicken are tender, another 10-15 minutes. Remove from the heat and stir in the apple cider vinegar. Taste and adjust seasonings if needed. To serve, place 1/4 cup of rice in a warmed bowl, pour in 250 ml of soup, and garnish with a tablespoon of cashews and 2 teaspoons of cilantro.