Mulligatawny Soup with Lentils

    Mulligatawny Soup with Lentils


    83 people made this

    Mulligatawny soup is an Anglo-Indian invention. You can make this soup a day ahead and add diced chicken for a hearty meal.

    Serves: 6 

    • 1 tablespoon ghee or vegetable oil
    • 1 onion, chopped
    • 4 cloves garlic, minced
    • 1 dessertspoon grated ginger
    • 2 green chillies, chopped
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1 dessertspoon ground coriander
    • 1 1/2 teaspoons ground cumin
    • 1 teaspoon ground turmeric
    • 4 pods cardamom, bruised
    • 1 tablespoon chopped fresh curry leaves
    • 1 carrot, chopped
    • 1 apple - peeled, cored and chopped
    • 1 large potato, peeled and diced
    • 200g red lentils, rinsed and drained
    • 8 cups (2 litres) chicken stock
    • 1 tablespoon tamarind paste
    • 1 tablespoon lemon juice
    • 1 (400ml) tin coconut milk
    • handful chopped fresh coriander

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat ghee or oil in large pot over low heat; cook onion, garlic, ginger, chilli, spices and curry leaves, stirring until onion is browned lightly and mixture is fragrant. Do not over-brown the onion or else it will give the soup a burnt taste.
    2. Add carrot, apple, potato, lentils and chicken stock to pot; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
    3. Blend or process soup mixture in batches until puréed; return to pot. Add tamarind, lemon juice, coconut milk and fresh coriander; stir until heated through.

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