Mulligatawny soup melds the spicy warmth of Indian flavors with British cuisine, all in one deliciously heartwarming bowl.
Servings: 4 to 6
Prep Time:15 Minutes
Cook Time:30 Minutes
Total Time:45 Minutes
Ingredients
2 tablespoonsvegetable oil
1 tablespoongaram masala (or substitute curry powder)
1 cupdiced carrots, from 2 to 3 carrots
1 cupchopped yellow onion, from 1 medium onion
½ cupfinely chopped celery, from 2 stalks
1tart-yet-sweet apple, such as Honeycrisp or Fuji, peeled and finely chopped
6 cupschicken broth, best quality such as Swanson
1 cupcanned unsweetened coconut milk
1⅓ cupsred lentils
Scant ½ teaspoonsalt
2 cupsshredded cooked chicken, from a store-bought rotisserie chicken or leftovers
1 tablespoonfresh lime juice, plus lime wedges for serving
Pinchcayenne pepper (optional)
½ cupchopped fresh cilantro, for serving
Instructions
Heat the vegetable oil in a large soup pot or Dutch oven over medium heat. Add the garam masala and cook, stirring, for 30 seconds, or until fragrant. Add the carrots, onion, celery, and apple, and cook, stirring frequently, until softened, 7 to 8 minutes.
Add the chicken broth, coconut milk, lentils, and salt to the pot. Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered and stirring occasionally, for about 15 minutes, or until the lentils are tender and starting to break down.
Add the cooked chicken and 1 tablespoon lime juice, and heat until warmed through. Taste and adjust seasoning with salt, more lime juice, and cayenne pepper, if desired. Serve the soup generously sprinkled with fresh chopped cilantro, with lime wedges on the side.
Note: The soup will thicken as it sits. Add more chicken broth to thin it out if necessary.
Freezer-Friendly Instructions: The soup can be frozen for up to 3 months in an airtight container. Reheat it on the stovetop over medium-low heat until hot. (The soup will thicken up when frozen, so you may need to add a bit of broth when reheating.)