Mulligatawny Soup ( Chicken ) - cooking recipe

Ingredients

4 tablespoons butter
1 1/2 lbs chicken pieces, skin on
1 onion, chopped
1 carrot, chopped
1 small turnip, chopped
1 tablespoon curry powder, to taste
4 whole cloves
6 black peppercorns, lightly crushed
1/4 cup lentils
3 1/4 cups chicken stock
1/4 cup golden raisin
salt & fresh ground pepper, to taste

Preparation

Melt butter in deep sided frying pan (if you have one big enough) or stock pot, brown chicken over medium high heat, when brown set chicken aside.
Add chopped onion, carrot and turnip to the frying pan and cook, stirring occasionally until they are lightly browned. Add the curry powder, cloves and black peppercorns and cook for 1-2 minutes before adding the lentils.
Add stock to pan, bring to boil then add the raisins, chicken, and juices from chicken. Cover and simmer over low heat for about 1 1/4 hours.
Remove the chicken from the pan and discard the skin and bones. Chop the chicken into bite sized pieces, return to the soup and heat until chicken is warmed.
The recipe suggests using red lentils for a nice color but states you can also use green or brown ones.