Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    oil
   8                    chicken thighs
   2      medium        onions -- finely diced
   2                    celery stalks -- chopped
   1      medium        carrot -- sliced
   2      tablespoons   curry powder
   3      cups          water
   3      cups          unfiltered apple cider
                        salt -- to taste
                        cayenne pepper -- to taste
     1/3  cup           dried lentils
   1      pound         potatoes -- peeled and diced
   1      teaspoon      dried dill
   1      cup           peeled and chopped apples
   1      cup           plain yogurt
  12      sprigs        fresh coriander

Preparation:

HEAT THE OIL IN A SOUP POT over medium heat and add the chicken, onions, celery, carrots and curry. Cook 15 minutes. Add the water, cider, salt, pepper and lentils. Cover and simmer for 30 minutes. Add the potatoes and dill, replace cover and cook until potatoes are tender, another 10 minutes. Remove from heat, add the apples, stir in the yogurt and pour into a soup tureen. Garnish with sprigs of cilantro and serve immediately.