Description
A comforting and flavorful Indian Mulligatawny Soup recipe that combines aromatic spices with lentils, rice, vegetables, and optional chicken, finished with coconut milk for a creamy touch.
Ingredients
Scale
For the Soup:
- 2 tablespoons butter or ghee
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 carrot, diced
- 1 celery stalk, diced
- 1 apple, peeled and chopped
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon turmeric
- 1/8 teaspoon cayenne pepper (optional)
- 1/2 cup red lentils, rinsed
- 1/4 cup basmati rice, rinsed
- 4 cups chicken or vegetable broth
- 1 cup cooked chicken, shredded (optional)
- 1 cup full-fat coconut milk or heavy cream
- Salt and black pepper, to taste
- Fresh cilantro, for garnish
- Lemon wedges, for serving
Instructions
- In a large pot, melt the butter or ghee over medium heat. Add the chopped onion and sauté until softened.
- Stir in the garlic, ginger, carrot, celery, and apple. Cook for 5 minutes, stirring occasionally.
- Add the curry powder, cumin, cinnamon, turmeric, and cayenne pepper (if using). Cook for 1 minute.
- Stir in the red lentils and rice, followed by the broth. Simmer for 25-30 minutes until tender.
- Blend the soup partially using an immersion blender or blender. Return to the pot.
- Stir in the cooked chicken (if using) and coconut milk or cream. Simmer for 5 minutes.
- Season with salt and pepper. Garnish with cilantro and serve with lemon wedges.
Notes
- This soup can be made vegetarian by omitting chicken and using vegetable broth.
- For extra richness, heavy cream can be used instead of coconut milk.
- The apple adds a subtle sweetness that balances the spices.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg
