Go Back

Mulligatawny Soup

A flavorful and hearty soup with a blend of spices, lentils, and chicken, perfect for a comforting meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Indian
Servings 6 servings
Calories 350 kcal

Ingredients
  

Base Ingredients

  • 1 tbsp olive oil or ghee
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1 medium apple, peeled, cored, and diced
  • 1 tbsp curry powder adjust to taste
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper optional, for heat
  • 1/2 cup red lentils
  • 4 cups chicken or vegetable broth
  • 1 can (14 oz) coconut milk
  • 2 cups cooked chicken, shredded or cubed
  • 1 leaf bay leaf
  • 1 lemon Juice of
  • Salt and pepper to taste
  • Fresh cilantro, chopped for garnish
  • Cooked rice for serving (optional)

Instructions
 

  • Heat olive oil or ghee in a pot. Sauté onions, garlic, and ginger for 5 minutes.
  • Add carrots, celery, and apple. Sauté for 3-4 minutes. Stir in spices and cook for 1-2 minutes.
  • Add lentils, broth, and bay leaf. Bring to a boil, then simmer for 20-25 minutes.
  • Blend part of the soup for a smoother texture, leaving some chunks.
  • Stir in coconut milk and chicken. Simmer for 5 minutes.
  • Add lemon juice and season with salt and pepper. Serve with rice and garnish with cilantro.

Notes

For a vegetarian version, omit chicken and use vegetable broth.
Keyword chicken