Description
A comforting and flavorful Indian Mulligatawny Soup combining fragrant spices, lentils, rice, and tender chicken simmered to perfection in a creamy broth enriched with coconut milk or heavy cream. This gluten-free recipe balances savory and subtly sweet notes, making it a hearty and nourishing meal.
Ingredients
Scale
Main Ingredients
- 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 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon turmeric
- 1/8 teaspoon cayenne pepper (optional)
- 1/2 cup red lentils, rinsed
- 1/4 cup basmati rice, rinsed
- 4 cups chicken or vegetable broth
- 1 cup cooked chicken, shredded (optional)
- 1 cup full-fat coconut milk or heavy cream
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Lemon wedges for serving
Instructions
- Sauté Aromatics: In a large pot, melt the butter or ghee over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened and translucent.
- Add Vegetables and Apple: Stir in the minced garlic, grated ginger, diced carrot, diced celery, and chopped apple. Cook for another 5 minutes, stirring occasionally to combine the flavors.
- Incorporate Spices: Add the curry powder, ground cumin, cinnamon, turmeric, and cayenne pepper if using. Cook for 1 minute, stirring constantly, until the spices become fragrant.
- Add Lentils, Rice, and Broth: Stir in the rinsed red lentils and basmati rice, then pour in the chicken or vegetable broth. Bring the mixture to a boil.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for 25 to 30 minutes, or until the lentils and rice are tender and cooked through.
- Blend Soup: Use an immersion blender to partially blend the soup in the pot, leaving some texture. Alternatively, transfer half of the soup to a blender, puree until smooth, and return it to the pot.
- Add Chicken and Cream: Stir in the shredded cooked chicken if using, along with the coconut milk or heavy cream. Simmer for an additional 5 minutes to heat through and meld the flavors.
- Season and Serve: Season with salt and black pepper to your taste. Garnish with freshly chopped cilantro and serve hot with lemon wedges on the side for an added burst of brightness.
Notes
- Make this soup vegetarian by omitting the chicken and using vegetable broth instead of chicken broth.
- For a richer and creamier texture, substitute heavy cream for the coconut milk.
- The apple adds a natural subtle sweetness that balances the warmth of the spices beautifully.
- Adjust cayenne pepper to control the heat level to your preference.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
