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Mulligatawny Soup
A spiced Anglo-Indian soup made with chicken, lentils and apple, a classic starter found on British curry house menus.
Total time
45 min
Prep
15 min
Cook
30 min
Difficulty
medium
Cuisine
British
Ingredients
300gchicken breast, diced
1/2 cupred lentils
1large onion, diced
2 stalkscelery, diced
1large carrot, diced
1Granny Smith apple, peeled and diced
3 clovesgarlic, minced
2 tspcurry powder
1 tspcumin
1/2 tspturmeric
1.2Lchicken stock
1 tincoconut milk
2 tbspvegetable oil
fresh coriander and riceto serve
Instructions
1
Sauté onion, celery and carrot in oil 5 minutes.
2
Add garlic, curry, cumin and turmeric. Cook 1 minute.
3
Add chicken, apple, lentils and stock. Simmer 25 minutes.
4
Stir in coconut milk. Simmer 5 minutes. Season.
5
Serve with coriander and a spoonful of rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
296
Protein
29g
Fat
11.6g
Carbs
20.2g
Fiber
5.3g
Sodium
1227mg
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