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Mulligatawny Soup

Pottery bowl filled with vegetable soup with visible carrots and herbs.
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A hearty Mulligatawny soup with chicken, lentils, vegetables, coconut milk, and warm Indian spices. Perfect with rice or naan bread!

Ingredients

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  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 2 ribs celery, diced
  • 2 medium carrots, diced or sliced
  • 2 cloves garlic, pressed or minced
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 1 can (8 ounces) tomato sauce
  • 1 quart chicken stock
  • 1/2 cup lentils
  • 1 1/2 teaspoons curry powder, or to suit your taste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper, or to taste
  • 2 cups diced cooked chicken
  • 1 cup coconut milk
  • 1 tablespoon brown sugar
  • 2 to 3 tablespoons fresh chopped cilantro
  • 3 cups hot cooked rice

Instructions

  1. Cook the aromatics. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, celery, and carrots. Cook for about 6-8 minutes or until the onion is translucent and yellow, stirring frequently. Add the garlic and cook for about 1 minute longer.

  2. Simmer. Add the tomatoes, tomato sauce, chicken stock, lentils, curry powder, cumin, coriander, and pepper. Bring to a boil. Reduce heat to medium, cover the pan, and simmer for 30 minutes.

  3. Finish with the chicken and coconut milk. Add the diced chicken. Cover and cook for about 15 minutes, or until the lentils are tender. Stir in the coconut milk, brown sugar, and cilantro. Heat through (do not boil) and serve in bowls over hot cooked rice.

Nutrition

Find it online: https://classic-recipes.com/mulligatawny-soup-recipe/