Heat butter and oil in a large pan over medium-high heat. Add onions, carrots, celery, garlic and dried bay leaves. Sauté, stirring occasionally, for 2-3 minutes or until the onions soften. Add curry powder. Stir fry for a few seconds.

Add red lentils and chicken. Stir to combine. Pour in chicken stock and water. Stir. Cover and cook for 15 minutes or until chicken is tender. Remove cooked chicken from the soup. Set aside to cool slightly.

Add apples. Cover and cook for 5 minutes or until apples are tender. Meanwhile, shred the chicken into big bite-sized pieces. Add shredded chicken into the soup. Bring to boil. Simmer for 5 minutes. Check the seasoning. Pour in coconut milk. Stir to combine. Heat through.

To serve, divide rice among 6 bowls. Spoon in a generous amount of mulligatawny soup. Garnish with yogurt, coriander (cilantro) leaves and red chili flakes.