Mulligatawny is an Indian soup loaded with lentils and flavor. We added chicken to make this soup into a full meal, but you can keep it vegetarian if you prefer.
Mulligatawny Soup with Chicken
Servings
4 Servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion chopped
- 1 carrot peeled and diced
- 1 jalapeno seeded and diced (optional if you like heat)
- 3 cloves garlic minced
- 2 teaspoons peeled and minced ginger root
- 2 small firm apples peeled, cored and diced
- 1 14.5 oz can diced tomatoes
- 1 tablespoon curry powder
- 1/2 cup red lentils
- 1 pound skinless boneless chicken thighs
- 3 cups water
- 2/3 cup canned unsweetened coconut milk
- Salt and black pepper to taste
- Garnish: roasted cashews cilantro and/or scallion
Instructions
- Heat evoo in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and jalapeno (if using), saute for 4 to 5 minutes or until the onions have softened.
- Add the garlic, ginger, apples, and diced tomatoes to the pot. Saute for another 3 minutes, add curry powder and stir. Add lentils, chicken and water and bring to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.
- Remove chicken and shred. Meanwhile use an immersion to lightly puree soup, leaving some chunks to add a nice texture, as desired.
- Return shredded chicken to pot, add coconut milk, taste and adjust salt and pepper to taste.
- Serve topped with cashew and scallions along with naan bread for dipping.
Nutrition
Nutrition Facts
Mulligatawny Soup with Chicken
Amount per Serving
Calories
419
% Daily Value*
Fat
21.4
g
33
%
Cholesterol
66
mg
22
%
Carbohydrates
31.2
g
10
%
Fiber
7.3
g
30
%
Sugar
17.9
g
20
%
Protein
29.9
g
60
%
* Percent Daily Values are based on a 2000 calorie diet.
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