Mulligatawny Soup

Name: Mulligatawny Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 300g chicken breast, diced; 1/2 cup red lentils; 1 large onion, diced; 2 stalks celery, diced; 1 large carrot, diced; 1 Granny Smith apple, peeled and diced; 3 cloves garlic, minced; 2 tsp curry powder; 1 tsp cumin; 1/2 tsp turmeric; 1.2L chicken stock; 1 tin coconut milk; 2 tbsp vegetable oil; fresh coriander and rice to serve

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

Sauté onion, celery and carrot in oil 5 minutes.

Add garlic, curry, cumin and turmeric. Cook 1 minute.

Add chicken, apple, lentils and stock. Simmer 25 minutes.

Stir in coconut milk. Simmer 5 minutes. Season.

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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