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5 from 1 vote

Mulligatawny Soup

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1 pound boneless skinless chicken thighs, diced into 1-inch pieces
  • 1/2 cup red lentils, rinsed
  • 1 Granny Smith apple, peeled and diced
  • 4 cups chicken broth
  • 1 (14 oz) can full-fat coconut milk
  • 2 tablespoons fresh lemon juice
  • Salt and black pepper to taste
  • Fresh cilantro for garnish

Instructions

  • Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 4 minutes. Stir in the garlic and ginger and cook for 1 minute until fragrant.
  • Add the curry powder, cumin, garam masala, and turmeric to the pot. Stir and toast the spices for 30 seconds until aromatic.
  • Add the diced chicken, red lentils, diced apple, chicken broth, and coconut milk. Stir to combine and bring to a boil.
  • Reduce heat to low, cover, and simmer for 20 minutes until the lentils have broken down and the chicken is cooked through.
  • Stir in the lemon juice and season with salt and pepper to taste. Ladle into bowls and garnish with fresh cilantro.