Description
A comforting and aromatic Indian Mulligatawny Soup that combines lentils, vegetables, and warm spices to create a flavorful and satisfying dish. This creamy soup is perfect for a cozy night in or to impress guests with its exotic flavors.
Ingredients
Scale
Spices:
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper (optional)
Soup:
- 2 tablespoons butter or ghee
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 carrot (diced)
- 1 celery stalk (diced)
- 1 apple (peeled and chopped)
- 1/2 cup red lentils (rinsed)
- 4 cups chicken or vegetable broth
- 1 cup cooked chicken (shredded, optional)
- 1/2 cup coconut milk or heavy cream
- juice of 1/2 lemon
- salt and black pepper to taste
- chopped cilantro (for garnish)
Instructions
- Saute Aromatics: In a large pot, heat the butter or ghee and cook onion until softened. Add garlic, ginger, carrot, celery, and apple, and cook.
- Add Spices: Stir in curry powder, cumin, turmeric, cinnamon, and cayenne. Coat the vegetables with spices.
- Cook Soup: Add lentils and broth. Simmer until vegetables are soft. Blend partially for desired texture.
- Finish Soup: Stir in chicken (if using), coconut milk or cream, lemon juice, salt, and pepper. Simmer briefly.
- Serve: Garnish with cilantro and serve hot.
Notes
- To make this soup vegetarian, omit chicken and use vegetable broth.
- Pair with warm naan or basmati rice.
- For extra richness, add a spoonful of yogurt on top when serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg
