Joy Of Cooking Mulligatawny Soup Recipe
Ingredients
For The Soup Base:
- 2 tablespoons of vegetable oil
- 1 onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves of garlic minced
- 1- inch piece of fresh ginger grated
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of cayenne pepper adjust to taste
- 1 cup of red lentils
- 6 cups of chicken or vegetable broth
- 1 can 14 ounces of diced tomatoes
- Salt and pepper to taste
For The Flavorful Finish:
- 2 boneless skinless chicken breasts (optional)
- 1/2 cup of coconut milk
- Juice of 1 lemon
- Fresh cilantro leaves for garnish
Instructions
Step 1: Sauté The Aromatics
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté until they become tender and fragrant, about 5 minutes.
- Stir in the garlic and ginger and cook for another 2 minutes.
Step 2: Spice It Up
- Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper to the pot. Stir well to coat the vegetables in the spices. Cook for 2-3 minutes to toast the spices.
Step 3: Simmer And Blend
- Pour in the red lentils, diced tomatoes, and chicken or vegetable broth. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are soft and the vegetables are tender.
Step 4: Add The Finishing Touch
- If using chicken breasts, remove them from the pot and shred them with two forks. Return the shredded chicken to the soup.
- Stir in the coconut milk and lemon juice. Season with salt and pepper to taste.