Mulligatawny Soup – Lentils.org

Mulligatawny Soup

  By lentilsorg    

June 28, 2022

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  • Prep: 10 Minutes
  • Cook: 15 Minutes

  • 10 Minutes

    15 Minutes

    25 Minutes

  • Yields: 10
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Directions

  1. In a large heavy bottomed pot, melt butter over medium-high heat. Add onion, carrot, celery, garlic, salt, and pepper. Stir and cook for approximately 3 minutes until onion and carrot softens and garlic becomes aromatic.
  2. Add chicken and season with salt and pepper. Stir and cook for approximately 5 minutes until chicken is no longer pink, but not necessarily cooked all the way through.
  3. Add oregano, turmeric, curry powder, and stir. Add broth, lentils, and coconut milk and reduce heat to medium-low. Let simmer for 10 minutes or until lentils are cooked through.
  4. Add apples and cook for an additional 2 minutes.
  5. Garnish with fresh parsley and serve hot.

Ingredients

2 Tbsp (30 mL) unsalted butter

2 cups (500 mL) yellow onion, small dice

1 cup (250mL) carrot, small dice

1 cup (250mL) celery, small dice

2 Tbsp (30 mL) garlic, minced

1 tsp (5 mL) kosher salt

1 tsp (5 mL) black pepper, fine ground

3 cups (750 L) chicken breast, boneless, skinless, diced

2 tsp (10 mL) oregano, dried

2 tsp (10 mL) turmeric, ground

2 Tbsp (30 mL) curry powder

2 ½ quarts (2 ½ L) chicken stock

3 cups (750 L) split red lentils, dry, rinsed

2 cups (500 mL) unsweetened coconut milk, canned

2 cups (500 mL) granny smith apples, peeled and small dice

2 Tbsp (30 mL) Italian parsley, minced

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Nutrition Facts

Serving Size1 cup (250 mL)
Calories380
Sodium270 mg
Potassium999 mg
Protein30 g
Cholesterol50 mg
Sugar6 g
Total Fat6 g
Saturated Fat3 g
Total Carbohydrates50 g
Dietary Fiber11 g