Mulligatawny Soup

Warm up with a comforting bowl of Mulligatawny Soup, a rich and aromatic dish that beautifully combines Indian spices with hearty, wholesome ingredients. This creamy soup starts with a base of sautéed vegetables, including onion, carrot, celery, and a sweet touch of diced Granny Smith apple, infused with a medley of spices like cumin, coriander, turmeric, and curry powder. Protein-packed red lentils, optional shredded chicken, and creamy coconut milk bring depth and texture, while a squeeze of fresh lemon juice adds bright acidity. Perfect as a standalone meal or paired with naan for scooping, this soup offers a symphony of flavors that’s filling, versatile, and easy to make. Ideal for cozy nights or an impressive dinner starter, Mulligatawny Soup will leave you craving its beautifully spiced layers of flavor.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium yellow onion (finely chopped)
• 1 medium carrot (diced)
• 1 medium celery stalk (diced)
• 3 cloves garlic cloves (minced)
• 1 medium granny smith apple (peeled and diced)
• 1 teaspoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon curry powder
• 0.5 cup red lentils (rinsed and drained)
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup cooked chicken (shredded, optional)
• 1 cup coconut milk (unsweetened)
• 2 tablespoons fresh cilantro (chopped, for garnish)
• 1 tablespoon lemon juice (to taste)
• 1 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

In a large pot, melt the butter and olive oil over medium heat.

Step 2

Add the chopped onion, diced carrot, diced celery, and minced garlic. Cook for 5-7 minutes, stirring often, until the vegetables soften and the onion becomes translucent.

Step 3

Stir in the diced apple and grated ginger. Cook for another 2 minutes to release the flavors.

Step 4

Add the ground cumin, coriander, turmeric, and curry powder. Stir well to coat the vegetables in the spices, cooking for 1 minute until fragrant.

Step 5

Sprinkle the flour over the vegetables and stir, cooking for 1-2 minutes to form a paste.

Step 6

Add the rinsed red lentils and pour in the chicken or vegetable broth. Stir to combine and bring the mixture to a gentle boil.

Step 7

Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, stirring occasionally, until the lentils are soft and the soup thickens slightly.

Step 8

If using shredded chicken, add it to the pot during the last 10 minutes of cooking to heat through.

Step 9

Stir in the coconut milk and freshly squeezed lemon juice. Adjust seasoning with salt and pepper to taste.

Step 10

Serve hot, garnished with fresh cilantro. Enjoy with naan or toasted bread for a hearty meal.

Nutrition Facts

Serving size	2122.9 grams (2122.9g)

Amount per serving	% Daily Value*
Calories	1750

Total Fat 107.60g	138%
Saturated Fat 68.60g	343%
Polyunsaturated Fat 2.00g
Cholesterol 269mg	90%
Sodium 6988mg	304%
Total Carbohydrate 108.30g	39%
Dietary Fiber 23.60g	84%
Total Sugars 41.40g
Protein 100.70g	201%

Vitamin D 5IU	23%
Calcium 300mg	23%
Iron 21mg	117%
Potassium 2887mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.7%

Protein: 22.3%

Carbs: 24.0%