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
