Mulligatawny Soup – Indian Spiced Soup with Lentils and Chicken
Mulligatawny Soup is a fragrant and flavorful dish with Indian origins. This soup blends spices like curry powder with the richness of coconut milk and the heartiness of lentils, vegetables, and chicken. It's a warming, comforting meal that's perfect for a chilly day. Traditionally served with rice, this soup can be easily customized to suit your preferences, whether you're a vegetarian or a meat lover.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 large carrot, diced
- 1 apple, peeled and diced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/2 cup red lentils, rinsed
- 1 cooked chicken breast, shredded (optional)
- 4 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk
- 1 tablespoon lemon juice
- Fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
- Cooked basmati rice (for serving)
Directions
Sauté the aromatics. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.
Add spices and vegetables. Stir in curry powder, cumin, turmeric, and chili powder, cooking for 1 minute to toast the spices. Add the diced carrot and apple, cooking for 5 minutes until they begin to soften.
Cook the lentils. Stir in the red lentils and pour in the broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 25 minutes, or until the lentils are tender.
Add the coconut milk and chicken. Stir in the coconut milk and shredded chicken (if using). Cook for another 5-10 minutes, letting the flavors meld together.
Season and serve. Stir in the lemon juice and season with salt and pepper to taste. Serve the soup over a bed of cooked basmati rice, garnishing with fresh cilantro.
Recipe tips
For a vegetarian version, simply skip the chicken and use vegetable broth. For extra flavor, roast the apple and carrot before adding them to the soup. Adjust the thickness of the soup by adding more or less broth depending on your preference. A squeeze of fresh lime over the top can add a bright, tangy finish.
Nutrition Facts (per serving)
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