:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/0IbTV2tJTy79ynYKqmkl/4dffca99f1e7618651ce37bc8a9afb.png "Best Authentic Mulligatawny Soup Ever")
Best Authentic Mulligatawny Soup Ever
Mulligatawny Soup is a flavorful and comforting dish with Indian origins. This hearty soup is characterized by its rich and aromatic flavors, combining a delightful blend of spices, lentils, vegetables, and tender chunks of chicken.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 carrot
- 1 stalk celery
- 1 apple
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground turmeric
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon cayenne pepper
- 1 Cup red lentils
- 4 cups chicken broth
- 1 Cup cooked chicken
- 1⁄2 Cup coconut milk
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lemon wedge, for serving
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Directions
In a large pot, heat vegetable oil over medium heat Add the diced onion and minced garlic, and cook until they become fragrant.
Add the diced carrot, celery, and apple. Cook until they soften.
In a small bowl, combine the curry powder, cumin, coriander, turmeric, cinnamon and cayenne pepper.
Sprinkle the spice mixture over the vegetables in the pot. Stir and cook for another minute to toast spices and release their flavors.
Rinse the red lentils thoroughly in cold water, then add them to the vegetables, along with chicken broth. Stir well and bring the mixture to a boil.
Lower heat to low and simmer the soup for 20 minutes until the lentils are cooked and tender.
Stir the shredded chicken into the broth. Season with salt and pepper. Simmer for an additional 5 minutes to heat through.
Ladle Mulligatawny Soup into bowls and garnish with fresh cilantro. Serve lemon wedges on the side for a burst of tangy flavor.
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