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1
Set a 4 or 5-quart saucepan over medium heat and add the ghee.
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2
While the ghee is heating, season the chicken with the garam masala and 1/4 teaspoon of the salt.
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3
Once the ghee is hot, add the chicken and cook, turning often, until golden brown and fragrant, 6 to 8 minutes.
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4
Transfer the chicken to a plate and set aside to cool.
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5
While the chicken is cooling, add the onions, carrots and celery to the hot pan and saute until lightly caramelized, about 4 to 5 minutes.
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6
Add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 to 8 minutes.
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7
Add the potatoes, sweet potatoes, and lentils to the pan, along with 4 cups of the chicken stock.
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8
Raise the heat to high and bring to a boil.
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9
Reduce to a simmer and cook the soup until the potatoes are tender, about 10 minutes.
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10
Add the reserved chicken, the remaining 1 1/2 teaspoons salt, the pepper, remaining 2 cups of chicken stock, zucchini, squash, spinach, coconut milk, and tomatoes.
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11
Continue to cook the soup at a simmer until the lentils and chicken are both tender, 10 to 15 minutes longer.
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12
Remove from the heat and stir in the cider vinegar.
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13
Taste and adjust seasoning, if necessary.
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14
To serve the soup, place 1/4 cup of the rice in a warmed bowl, and pour 8 ounces of the soup over the rice, garnish with a tablespoon of the cashews, and 2 teaspoons of the cilantro.
