Why You’ll Love This Recipe
- Quick and Convenient: Utilizes leftover roast chicken or turkey, making it an efficient meal choice.
- Flavorful Fusion: Combines traditional Indian spices with British soup-making techniques for a unique taste experience.
- Nutritious and Filling: Packed with protein from chicken and lentils, and energy-boosting carbohydrates from rice.
- Customizable: Easily adaptable to include various vegetables or to suit dietary preferences.
Ingredients
- 1 tablespoon vegetable oil or ghee
- 1 stalk celery, diced
- 1 onion, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon prepared Indian curry paste (such as Madras Curry)
- 2 liters (8 cups) chicken stock
- 200 grams (1 cup) red split lentils
- 100 grams (½ cup) basmati rice
- 2 cooked chicken breasts, diced
- 3 cubes (approximately ⅔ cup) frozen spinach
- Juice of ½ lemon
- Salt to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: Heat the oil in a large soup pot over low heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until softened.
- Add Spices: Incorporate the minced garlic, grated ginger, and curry paste into the pot. Stir and cook for an additional 30 seconds to release the aromas.
- Combine Base Ingredients: Pour in the chicken stock, then add the red split lentils and basmati rice. Increase the heat to bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to medium and let the soup cook for 10 minutes.
- Add Chicken and Spinach: Introduce the diced cooked chicken and frozen spinach cubes to the pot. Continue cooking for another 5–7 minutes, or until the lentils and rice are tender.
- Finalize Seasoning: Squeeze in the lemon juice and season with salt to taste. Stir well to combine all flavors.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Vegetarian Version: Omit the chicken and use vegetable stock instead of chicken stock. Consider adding more vegetables like potatoes, bell peppers, or zucchini for added substance.
- Spice Level Adjustment: For a milder soup, use a mild curry paste and reduce the amount of ginger. To increase spiciness, add a pinch of cayenne pepper or use a spicier curry paste.
- Grain Alternatives: Substitute basmati rice with other grains such as quinoa or barley for a different texture and flavor profile.
- Additional Protein: Incorporate chickpeas or tofu chunks to boost the protein content, especially in the vegetarian version.
Storage and Reheating
- Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 4–5 days.
- Freezing: For longer storage, freeze the soup for up to 3 months. Be aware that the rice may absorb more liquid during storage, potentially thickening the soup.
- Reheating: When ready to enjoy again, reheat the soup on the stovetop over medium heat until it reaches a gentle boil. If the soup has thickened, add a bit of chicken or vegetable stock to achieve the desired consistency.
FAQs
What is the origin of Mulligatawny soup?
Mulligatawny soup originated during British colonial rule in India. Indian cooks created it to cater to the British preference for a soup course, adapting traditional Indian flavors into a soup format.
Can I make this soup ahead of time?
Yes, Mulligatawny soup often tastes even better the next day as the flavors meld together. Store it in the refrigerator and reheat when ready to serve.
Is it possible to make this soup vegan?
Absolutely. By omitting the chicken and using vegetable stock, along with plant-based protein sources like tofu or additional lentils, you can create a satisfying vegan version.
What type of curry paste is best for this recipe?
A prepared Indian curry paste, such as Madras Curry, works well. Adjust the amount based on your preferred spice level.
Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used. Add a handful of fresh spinach leaves during the last few minutes of cooking until they wilt.
How can I thicken the soup if it’s too thin?
If the soup is thinner than desired, let it simmer uncovered for a bit longer to reduce the liquid. Alternatively, mash some of the lentils and rice against the pot’s side to naturally thicken the soup.
What can I serve alongside Mulligatawny soup?
A hearty piece of chunky sourdough bread, flatbread, or naan pairs wonderfully with this
Mulligatawny soup
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Mulligatawny soup is a delicious blend of Indian and British flavors, featuring tender chicken, lentils, basmati rice, and warming spices. This hearty and aromatic soup is packed with protein and nutrients, making it a comforting and satisfying meal.
Ingredients
- 1 tablespoon vegetable oil or ghee
- 1 stalk celery, diced
- 1 onion, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon prepared Indian curry paste (such as Madras Curry)
- 2 liters (8 cups) chicken stock
- 200 grams (1 cup) red split lentils
- 100 grams (½ cup) basmati rice
- 2 cooked chicken breasts, diced
- 3 cubes (approximately ⅔ cup) frozen spinach
- Juice of ½ lemon
- Salt to taste
Instructions
- Sauté Aromatics: Heat oil in a large soup pot over low heat. Add diced onion, carrot, and celery, and sauté for about 5 minutes until softened.
- Add Spices: Stir in the minced garlic, grated ginger, and curry paste. Cook for an additional 30 seconds to release the aromas.
- Combine Base Ingredients: Pour in the chicken stock, then add the red split lentils and basmati rice. Increase heat to bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to medium and let the soup cook for 10 minutes.
- Add Chicken and Spinach: Stir in the diced cooked chicken and frozen spinach. Cook for another 5–7 minutes until the lentils and rice are tender.
- Finalize Seasoning: Squeeze in the lemon juice and season with salt to taste. Stir well before serving.
Notes
- Vegetarian Option: Use vegetable stock and replace chicken with chickpeas or tofu.
- Adjusting Spice Level: Use a mild curry paste for less heat or add cayenne pepper for extra spice.
- Thicker Soup: Simmer uncovered for longer or mash some of the lentils and rice.
- Storage: Refrigerate for 4–5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Anglo-Indian
