Mulligatawny Soup with Pliaf

Warm, aromatic, and deeply comforting, this Mulligatawny Soup with Pilaf is a vibrant fusion of Indian-inspired flavors and hearty ingredients. Tender chicken, red lentils, and creamy coconut milk come together with a medley of warming spices like curry, cumin, and turmeric for a silky, flavorful soup, perfectly balanced by the sweetness of red apple and the brightness of fresh cilantro. Paired with a fragrant rice pilaf infused with whole spices like cardamom, cloves, and cinnamon, this dish is an irresistible blend of textures and tastes that’s both nourishing and satisfying. Perfect for a cozy dinner, this recipe is easy to prepare, taking under an hour from start to finish, and offers a delightful way to introduce bold, global flavors to your table.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams Chicken breast (boneless)
• 3 tablespoons Olive oil
• 1 medium Onion (finely chopped)
• 3 cloves Garlic cloves (minced)
• 1 tablespoon Ginger (grated)
• 1 medium Carrot (diced)
• 1 medium Celery stalk (diced)
• 1 medium Red apple (peeled and diced)
• 2 teaspoons Curry powder
• 1 teaspoon Ground cumin
• 0.5 teaspoons Ground turmeric
• 1 liter Chicken stock
• 400 milliliters Coconut milk
• 150 grams Cooked red lentils
• 3 tablespoons Fresh cilantro (chopped)
• 1.5 cups Cooked rice (for pilaf)
• 4 Cardamom pods
• 3 Cloves
• 1 Cinnamon stick
• 1 Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Butter
• 1 tablespoon Lemon juice

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chicken breast and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

Step 2

Add the remaining 1 tablespoon of olive oil to the pot. Sauté the onion, garlic, and ginger for 2-3 minutes until aromatic.

Step 3

Stir in the diced carrot, celery, and diced apple. Cook for another 5 minutes until softened.

Step 4

Add the curry powder, cumin, and turmeric, stirring constantly for 1-2 minutes to toast the spices.

Step 5

Pour in the chicken stock and bring the mixture to a boil. Reduce heat, cover, and let simmer for 10 minutes.

Step 6

Slice the cooked chicken into bite-sized pieces and return it to the pot along with the coconut milk and cooked red lentils. Simmer for another 10 minutes.

Step 7

Season the soup with salt, pepper, and lemon juice. Stir in 2 tablespoons of chopped cilantro and set aside, keeping it warm.

Step 8

To prepare the pilaf, melt the butter in a medium pan over medium heat. Add the cardamom pods, cloves, cinnamon stick, and bay leaf. Cook for 1-2 minutes until fragrant.

Step 9

Add the cooked rice to the pan and gently stir to coat the grains in the spiced butter. Cook for 3-4 minutes, then remove from heat.

Step 10

To serve, ladle the hot Mulligatawny soup into bowls and top with a sprinkle of the remaining fresh cilantro. Serve alongside a portion of the spiced pilaf and enjoy!

Nutrition Facts

Serving size	2752.3 grams (2752.3g)

Amount per serving	% Daily Value*
Calories	2113

Total Fat 52.00g	67%
Saturated Fat 17.80g	89%
Polyunsaturated Fat 0.70g
Cholesterol 466mg	155%
Sodium 5056mg	220%
Total Carbohydrate 222.80g	81%
Dietary Fiber 27.80g	99%
Total Sugars 64.30g
Protein 188.40g	377%

Vitamin D 5IU	23%
Calcium 419mg	32%
Iron 24mg	136%
Potassium 3086mg	66%

*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: 22.2%

Protein: 35.7%

Carbs: 42.2%