Mulligatawny Soup
A rich and aromatic Indian-inspired soup combining red lentils, chicken, and coconut milk with warm spices like garam masala and turmeric. Served over basmati rice, this hearty soup offers a perfect blend of flavors and textures.
Ingredients
- •¼ cup vegetable oil
- •3 cups chopped onions
- •5 cloves garlic
- •1½ tablespoons garam masala
- •1½ teaspoons ground coriander
- •1 teaspoon turmeric
- •½ teaspoon cayenne pepper
- •2 pieces bay leaves
- •2 cups dried red lentils
- •8 cups low-salt chicken broth
- •2 cups diced cooked chicken
- •1 cup canned unsweetened coconut milk
- •3 tablespoons fresh lemon juice
- •2 cups cooked basmati rice
- •4 wedges lemon wedges
Cooking Instructions
- 1.
Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
38 min
- 2.
Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.
10 min
- 3.
Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.
5 min
