Mulligatawny Soup
6
servings15
minutes35
minutesMulligatawny soup is a delicious and hearty Indian soup made with lentils, chicken, and a variety of spices. The addition of apple gives it a slightly sweet flavor that balances the heat from the spices.
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Ingredients
2 tbsp vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 tbsp ginger, minced
1 carrot, peeled and chopped
1 celery stalk, chopped
1 green apple, peeled and chopped
2 tbsp all-purpose flour
1 tsp curry powder
1/2 tsp ground cumin
1/4 tsp ground coriander
1/8 tsp cayenne pepper
4 cups chicken broth
1/2 cup red lentils, rinsed and drained
2 cups cooked chicken, shredded
1/4 cup heavy cream
Salt and pepper to taste
Directions
- Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
- Add garlic, ginger, carrot, celery, and apple. Cook for another 5 minutes, stirring occasionally.
- Sprinkle flour over the vegetables and stir well. Cook for another 2 minutes.
- Add curry powder, cumin, coriander, and cayenne pepper. Stir well and cook for 1 minute.
- Pour chicken broth into the pot and add lentils. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
- Add shredded chicken and heavy cream to the pot. Cook for another 5 minutes or until heated through.
- Season with salt and pepper to taste.
Quick Notes
- Adjust the spice level to your liking by adding more or less chili powder.
- You can use any vegetables of your choice in the soup, such as cauliflower or sweet potatoes.
- To make the soup even creamier, add a splash of coconut milk or cream.
- Leftovers can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Mulligatawny soup is traditionally served with rice or bread, such as naan or roti.
Serving Instructions for Mulligatawny Soup
Serve hot with some crusty bread or naan bread.
