Mulligatawny" curry soup in slow cooker

Preparation

1. Melt butter in a nonstick skillet over medium heat. Sauté onion, garlic, ginger and spices for a few minutes. Add apples and vegetables, then sauté for a further 10 minutes to soften.
2. Meanwhile, place chicken breasts in bottom of slow cooker. Cover with sautéed vegetables, lentils, white wine and water. Cover and cook on low for 6 to 8 hours. Make sure the lentils are tender and melt into the soup.
3. Towards the end of the cooking time, bone and dice the chicken. Return the pieces to the slow cooker. Season with salt and lemon juice. Season to taste, adding a little more curry powder if necessary.
4. During the last hour, cook the rice separately according to package instructions.
5. To serve, place a spoonful of rice in the center of a shallow soup bowl and pour in the soup. Garnish with a little yogurt, a few slices of almond and a sprig of parsley.