Lentil soup with chicken and curry

Ingredients:

• 250 g skinless and boneless chicken breasts, chopped
• 1 cup red lentils, rinsed
• 1 bunch green onions (white and light green parts only), chopped
• 1 jalapeño pepper, seeded and finely chopped
• 2 slices peeled ginger, less than 1 cm thick.
• 1/2 cup cilantro, plus extra for garnish
• 4 cloves of garlic
• 3 baked apples, peeled and chopped
• 2 tsp curry spices
• 400 gr. coconut milk
• 4 cups chicken broth

Preparation:

1. In a food processor, puree the onion, jalapeño, ginger, cilantro, and garlic. Add the apples while the food processor is processing.
   
   Place the curry powder in a Dutch oven or large saucepan and cook, stirring occasionally, over medium heat for about 1 minute. Add the coconut milk and stir until smooth; cook for about 5 minutes, or until reduced by half. Add the apple and onion mixture and 1/2 teaspoon of salt. Cook, stirring occasionally, until thickened, about 5 minutes.
2. Add the chicken broth and lentils. Bring to a boil, then reduce heat to medium and simmer until the lentils are tender and cooked through, about 15 minutes. Add the chicken and simmer until tender, about 6 minutes. Season with salt and pepper and garnish with cilantro before serving.