mulligatawny soup

Classic Indian flavours come together in this warming and healthy mulligatawny soup.

red split lentils

chicken stock

turmeric

oz potatoes (cubed in 1/2 inch dice)

Tbsp garlic/ginger paste

kashmiri chilies (- optional)

Tbsp vegetable oil

lemon

lb boneless skinless chicken thighs (or boneless skinless chicken breasts

tsp cumin

tsp coriander

tsp course ground black pepper

tsp kosher salt (plus more to taste)

Combine lentils, chicken stock and turmeric. Bring to a simmer. Then cover. That&#039;s important. Lentils boil over. Big mess. Cook, covered for 30 minutes.

Add potatoes. Simmer another 30 minutes.

Let the soup cool a bit. Then puree the lentil mixture in batches. Your blender works best. Return soup to pot. Be careful here. Make sure you are set up to release steam. You don&#039;t want to get burned. That would suck.

Prepare the lentils

Trim visible fat from the chicken. Cut into 1/3 inch chunks. Little bites really.

Add the oil to a clean frying pan. Heat over medium heat.

Pay attention at this point. Add the garlic ginger paste and fry, stirring constantly until the splattering stops.

Reduce the heat to medium low. Add the spice mix and continue to stir constantly for another 30 seconds. Regulate your heat. Don&#039;t let the spices burn! You are blooming spices here. This is where the magic happens.

Toss in the whole kashmiri chilies. Cook them around 15 seconds. Flip them. Cook another 15 seconds or so.

Turn the heat back up to medium. Add the chicken and continue to stir. Cook chicken until almost done - about 3 minutes. Stir the whole time. It may take a little longer. I don&#039;t know your stove or your pan so it&#039;s a little hard to be precise.

Transfer the chicken mixture to soup pot and stir it in. Simmer 3 minutes. Add lemon juice. Let it simmer another 2 minutes.

It will probably be too thick at this point. Thin it out with some stock. You want a texture somewhere around a full-bodied cream of soup.

Adjust seasoning (salt) to taste. To my taste another teaspoon or a bit more works. But everyone is different. Creep up on it. You can always add more salt. That&#039;s easy. Taking it away is pretty much impossible.

Serve with a spoonful of raita or drizzle with a bit of heavy cream.

Make the mulligatawny soup

This fragrant Indian Mulligatawny Soup is spiced with curry and made from creamy red lentils, carrots, apples, and coconut milk. Make a double batch and freeze the leftovers!

Indian Mulligatawny Soup

butter (or olive oil

yellow onion, chopped

carrot,

red jalapeno,

garlic cloves,

ginger root

firm apples, peeled,

(14.5 oz) can diced tomatoes

curry powder

cumin

paprika

cinnamon

cardamom

black pepper

thyme

red lentils (uncooked)

broth

coconut milk

Salt and black pepper

cashews

cilantro scallions

Melt the butter in a large pot or...

Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and jalapeno, then saute for 4 to 5 minutes or until the onions have softened.

Add the garlic, ginger, apples, and diced tomatoes...

Add the garlic, ginger, apples, and diced tomatoes to the pot. Saute for another 3 minutes, then add in all of the spices and toss to coat. Add in the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.

Puree about 75% of the ingredients using either...

Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.

Serve topped with cashew and scallions along with...

Serve topped with cashew and scallions along with naan bread for dipping.

Fragrant Indian soup that&#039;s filling and warming on a chilly Autumn day, perfect if you&#039;re calorie counting or following plans like Weight Watchers!

Mulligatawny Soup | Slimming &amp; Weight Watchers Friendly

onions (chopped)

peppers

carrots

75 g butternut squash

g red lentils

g basmati rice

garlic (peeled and crushed)

curry powder (mild or hot depending on your taste)

tomatoes

vegetable stock cubes (made up with 1.75ltr of boiling water)

tomato puree

½ lemon, juice only

coriander leaves

tbsp fat free Greek yogurt

low calorie cooking spray

Spray

Spray a large saucepan with low calorie cooking spray, place over a medium heat and sauté the onions and peppers for 3-4 minutes, until they are beginning to soften.

Add the garlic and curry powder, and cook for another minute, allowing the spices to become fragrant.

Add the carrots, butternut squash and lentils to the pan, then stir in the stock, tomatoes and tomato puree.

Boil

Bring the soup to the boil, then reduce the heat and simmer for 10 minutes.

Add the rice and continue cooking for a further 20 minutes, until the vegetables are soft.

Blend

At this point, you can blend the soup if you wish, but we prefer it chunkier, so take a fork or a masher and lightly crush some of the butternut squash. This will thicken the soup, while keeping a chunkier texture.

Stir

Stir through the yogurt, lemon juice and coriander and serve in a warmed bowl.

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Spray large saucepan with low cal cooking spray over medium heat. Sauté onions and peppers for 3-4 mins until soften

Add garlic and curry powder. Cook for another minute until spices become fragrant

Add carrots, butternut squash and lentils then stir in the stock, tomatoes and tomato puree

Boil then reduce heat and simmer for 10 mins

Add rice and cook further for 20 mins until veg are soft

Blend the soup if you wish or mash lightly with fork if you prefer it chunky.

Stir the yogurt, lemon juice and coriander then serve warm

Mulligatawny Soup - Pinch of Nom

Instant Pot Mulligatawny Soup is so creamy and richly satisfying with bright and spicy Indian flavors.  This vegan adaptable version is delicious as is or can easily be built upon adding chicken, more veggies and rice.  An easy and fast weeknight meal!

Instant Pot Mulligatawny Soup 

tablespoons ghee or coconut oil

whole cumin seeds

whole coriander seeds

whole mustard seeds

onion, chopped

garlic cloves, roughly chopped

ginger

serrano chili, slit

yellow curry powder

carrot, chopped

yam, cubed

green apple, cubed

red lentils

teaspoon sea salt

tomato, chopped

ounces coconut milk

fresh parsley, chopped

cilantro- leaves and stems, chopped

lemon juice

Turn instant pot on saute function.  Add ghee and cumin, mustard, coriander seeds.  Saute 2 minutes.

Add onion, garlic, ginger, the slit serrano chili, and curry powder.  Saute 3 more minutes.

Add carrot, yam, apple, broth, red lentils, sea salt, tomato, and coconut milk.  Stir and scrape any bits stuck on the bottom.   Set the instant pot to medium pressure for 10 minutes.

Release the pressure.  Stir in parsley, cilantro and lemon juice.

This recipe sounds wonderful....but I do not have an Instant Pot, can it be adapted?

WOW, phenomenal. Used Indian curry powder, Japanese yam, doubled red daal, and added can of chickpeas. When cooking rice on the side, added a cinnamon stick, two cloves, and cardamom

This Mulligatawny Soup is a traditional curry soup with origins in Indian cuisine and it's deeply satisfying, comforting and delicious. Mildly spicy, creamy, loaded with chicken and apples, simply incredible!

Mulligatawny Soup

butter (unsalted)

onion

carrot (chopped)

celery (chopped)

garlic (minced)

salt (or

¼ teaspoon pepper (or

chicken thighs (about 1 lb) (boneless and skinless)

oregano

all-purpose flour

chicken broth (low sodium)

rice

coconut milk ((1 can))

apples

parsley (chopped)

Sauté the veggies.

In a large Dutch Oven or soup pot melt the butter over medium-high heat. Add the onion, carrot, celery and garlic to the pot, season with salt and pepper, stir then cook for about 3 minutes until the onion and carrot softens and the garlic becomes aromatic.

Cook the chicken.

Add the chicken thighs to the pot then season them with salt and pepper. Stir and cook for about 5 minutes until the chicken is no longer pink. Don&#39;t worry if it&#39;s not cooked through.

Add the spices and make the roux.

Add the oregano, turmeric, curry powder and stir. Dust with the flour and stir again.

Make the broth and cook rice.

Add the chicken broth, rice, coconut milk, lower the heat to a medium-low then let the soup cook for about 10 minutes or until the rice is cooked through. 

Finish the soup.

Transfer the chicken thighs to a bowl and shred with a couple forks, then add back to the pot. Add the apples and cook for a couple more minutes. 

Garnish and serve.

https://content.jwplatform.com/videos/uxdcqsNc.mp4

This Mulligatawny Soup is a traditional curry soup with origins in Indian cuisine and it’s deeply satisfying, comforting and delicious. Mildly spicy, creamy, loaded with chicken and apples, simply incredible!

A recipe for a Mulligatawny Soup that&#39;s spicy, comforting, delicious, healthy and perfect for this time of year. Red lentils and seasonal veggies like fennel and carrots blend into a pepper-spice and ginger-garlic flavored broth. A splash of coconut milk adds a creamy finishing touch.

coconut oil

cloves

cinnamon stick

green cardamom pods

bay leaves

tbsp black peppercorns ((reduce to up to

onion ((finely chopped))

curry leaves

garlic ((minced

coriander

besan ((chickpea flour))

carrot ((chopped in ½-inch pieces or rings))

potato ((diced in ½-inch cubes))

fennel bulb ((or apple. Chopped))

vegetable stock ((or water with 2 tsp vegetable bouillon))

Salt

cilantro ((for garnish))

White or brown rice

Soak the lentils in water before you begin the rest of the cooking. This is not absolutely necessary but it speeds up the time needed to tenderize the lentils a bit. Drain the lentils before you add them to the rest of the soup.

Heat the coconut oil. Add the curry leaves followed by the whole spices--cloves, cinnamon, cardamom, bay leaves and peppercorns. Saute for a couple of minutes over medium heat until fragrant.

Stir in the onions and saute for 3-4 minutes until they soften but don&#39;t brown. Add the ginger and garlic and saute for a minute.

Add the powdered spices: cayenne, turmeric, cumin and coriander. Stir to mix.

Stir in the besan or chickpea flour and saute for a minute so it toasts.

Add the vegetables to the pot--carrot, potato and fennel. Add a dash of salt and mix well. Saute for a couple of minutes.

Add the lentils to the pot along with three cups of vegetable stock. I don&#39;t add all five cups of veg stock at once because it is a pain to get all that soupy stock into the blender. Instead, I add a cup or two more of stock while blending, which also helps cool down the soup a bit when added to the blender.

Bring the soup to a boil, then lower heat to a simmer, cover with a tight lid, and cook 10-15 minutes until all the veggies are tender and the lentils have cooked.

Carefully, working in batches if needed, transfer the soup to a blender. You can also just use an immersion blender. Add a cup of stock and puree until very smooth.

At this point you can strain the soup for an even silkier texture, but I prefer to just use it as is. Pour the soup back into the pot. Add up to a cup more water if needed--I add it as I like my mulligatawny on the soupy side. Bring to a boil, then stir in the coconut milk.

Warm through without bringing to a boil. Turn off the heat and ladle into bowls. Top each bowl with rice, a bit of chopped cilantro and lemon zest and spritz on some lemon juice if you like.

This mulligatawny soup is full of fragrant Indian spices, rich with creamy coconut milk, loaded with vegetables, and a great source of protein thanks to the addition of red lentils.

vegetable oil

carrot

potato

¼–½ red jalapeño (seeded and diced)

garlic (roughly chopped)

ginger (finely chopped)

Granny Smith or Royal Gala apple (peeled and diced)

tomato purée

Indian curry powder

¼ teaspoon ground paprika

½ cups low-sodium veggie broth

Salt (to taste)

Unsweetened vegan yogurt (for garnish)

cilantro (for garnish)

Make the spice mix. Whisk the curry powder, ground coriander, paprika, cinnamon, turmeric, thyme, cardamom, and black pepper in a small bowl. Set it aside.

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