Mulligatawny soup melds the spicy warmth of Indian flavors with British cuisine, all in one deliciously heartwarming bowl.
What You’ll Need To Make Mulligatawny Soup
Step-by-Step Instructions
Heat the oil in a large pot. Add the garam masala and cook, stirring, for about 30 seconds, until fragrant. This simple version features lots of veggies, red lentils, coconut milk, tender chicken, and an apple for a bit of sweetness. I often stir in some basmati rice for added substance, but truly, homemade or store-bought naan is all you need to complete the meal. Feel free to toss in leftover or frozen vegetables—sweet potatoes and frozen peas are both great additions—to make it even more nourishing. Add the vegetable/apple mixture. Cook, stirring frequently, until the mixture is softened, 7 to 8 minutes. Add the chicken broth, coconut milk, lentils, and salt. Bring the soup to a boil. Reduce the heat to low and simmer, uncovered, for about 15 minutes, until the lentils are tender and starting to break down. Use an immersion blender to partially purée the soup until slightly thickened. (Alternatively, use a ladle to transfer 2 to 3 cups of the soup to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and return the blended soup to the pot.) Stir in the chicken and fresh lime, then taste and adjust seasoning if necessary. Sprinkle generously with fresh chopped cilantro. Serve with lime wedges.
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Per serving (6 servings) Calories: 367 Fat: 16g Saturated fat: 3g Carbohydrates: 35g Sugar: 7g Fiber: 6g Protein: 22g Sodium: 434mg Cholesterol: 35mg
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