Mulligatawny Soup

Ingredients for Mulligatawny Soup

• 60ml vegetable oil

• 725ml chopped onions (about 450g )

• 5 garlic cloves, chopped

• 1 1/2 tablespoons garam masala

• 1 1/2 teaspoons ground coriander

• 1 teaspoon turmeric

• 1/2 teaspoons cayenne pepper

• 2 bay leaves

• 2 cups dried red lentils

• 1925ml low-salt chicken broth

• 475ml diced cooked chicken

• 240ml canned unsweetened coconut milk

• 45ml fresh lemon juice

• 475ml cooked basmati rice

• Lemon wedges

How to make Mulligatawny Soup

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.

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.

Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.