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Mulligatawny Soup

A bowl of Mulligatawny soup.
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Chicken, lentils, and vegetables team up with coconut milk and Indian spices to make this hearty, satisfying Mulligatawny soup.

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. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, celery, and carrots. Cook for about 7 to 9 minutes, or until the onion is translucent and yellow, stirring frequently. Add the garlic and cook for about 1 minute longer.
  2. Add the tomatoes, tomato sauce, chicken stock, lentils, curry powder, cumin, coriander, and pepper. Bring to a boil.
  3. Reduce heat to medium, cover the pan, and simmer for 30 minutes.
  4. Add the diced chicken, cover, and cook for about 15 minutes longer, 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.

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