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Mulligatawny Soup

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Mulligatawny Soup is a deeply satisfying and comforting soup full of fragrant spices, vegetables, apples, coconut and red lentils. 

Ingredients

Scale
  • 2 teaspoons black or brown mustard seeds
  • 1 teaspoon ground turmeric
  • 1 Tablespoon curry powder*
  • ¼ teaspoon ground cayenne, (optional if you like spicy)
  • 1 teaspoon whole cumin seeds or 1/2 teaspoon ground cumin
  • 8 garlic cloves, chopped
  • 2 Tablespoons minced ginger (from about 2 inches of peeled ginger root)
  • 1/4 cup avocado oil, coconut oil, or butter
  • 1 large yellow onion, minced
  • Sea salt
  • 2 cups carrots, peeled and sliced
  • 1 cup celery, sliced
  • 1 large apple, about 1 ½ cups, peeled, cored and chopped (Granny Smith or Braeburn)
  • 2 Tablespoons tomato paste
  • 3/4 pound boneless, skinless chicken thighs, cut into bite-sized chunks (leave out for vegan)
  • 1 cup split red lentils (masoor dal)
  • 5 cups chicken or vegetable broth
  • 1 (14-ounce) can coconut milk
  • 1 1/2 Tablespoons line juice, (about. 1 lime)
  • lime wedges and cilantro for garnish (optional)

Instructions

  1. Start by measuring the spices. Measure the mustard seeds, turmeric, curry, powder, cayenne and cumin seeds. Set aside. Chop the garlic and mince the ginger (don’t grate the ginger). Set aside. Chop the vegetables and chicken.
  2. Warm the oil in a large pot over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until translucent, about 8 minutes.
  3. Add the garlic and ginger, and cook, stirring, until fragrant and softened, about 2 minutes.
  4. Add the the spices and cook, stirring constantly, until the mustard seeds pop and sizzle, about 90 seconds.
  5. Add the carrots, celery and apple, and cook, stirring, until just starting to soften, about 2 minutes. Stir in the tomato paste, stirring well, to uniformly coat all the ingredients, about 1 minute.
  6. Add the chicken, red lentils and chicken broth. Season lightly with salt, stirring to scrape up any browned bits sticking to the bottom of the pot. Bring to a boil. Cover and simmer for 10 minutes.
  7. Stir and uncover. Simmer for 25-30 minutes until the lentils are soft and creamy.
  8. Scoop out 1 1/2 cups of the vegetables and broth and blend until smooth. Try not to scoop out any chicken but if a few pieces get in that’s okay. Pour it back into the pot.
  9. Stir in the coconut milk. Save 1/4 cup as a garnish to swirl in when serving.
  10. Squeeze in the lime juice. Taste to adjust salt.
  11. Serve with a swirl of coconut milk, cilantro and lime wedges.

Notes

The Simply Organic Curry Powder in the link is medium hot, if you want a milder one try Madras Curry Powder.

Find it online: https://eatwellenjoylife.com/mulligatawny-soup/