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Mulligatawny Soup

117 Reviews
94% would make this recipe again

A rich curried chicken broth with rice, lentils, and coconut milk.

The name of this classic Anglo-Indian soup derives from the Tamil (Southern-India) words «molegoo» (pepper) and «tunes» (water). It became so popular with all Britons living in the Imperial Raj, that they brought the recipe back home with them, adding variations at various times and places.

Preparation : 15 min Cooking : 30 min
310 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal

Ingredients

3/4 cup green-brown lentils (dried), rinsed and drained 150 g
1 1/2 onions, finely chopped 300 g
1 1/2 clove garlic, finely chopped
3 stalks celery, finely chopped 220 g
2 carrots, finely chopped 200 g
5 tsp butter, unsalted 22 g
5 tsp canola oil 25 mL
3/4 dried chili peppers, minced 0.4 g
1/2 tbsp curry powder 5 g
1.5 L Homemade Chicken Broth 6 cups
2/3 cup basmati rice 120 g
Boiled Chicken
1 apples, finely diced 180 g
3 tbsp lemon juice, freshly squeezed 1 lemon
3/4 cup unsweetened coconut milk 190 mL
3 tbsp fresh cilantro 6 g
salt [optional]
ground pepper to taste [optional]

Before you start

A homemade chicken broth with reserved shredded meat is needed for this recipe.

It is not necessary to soak the lentils in advance.

Method

  1. Rinse and drain the lentils then set aside.
  2. Finely chop the onion, garlic, celery and carrot. Heat the butter and oil in a pot over medium-low heat. Sauté the vegetables 5-6 min until the onion is translucent. Add the minced chili pepper and the curry powder. Cook 1 min with constant stirring. Pour in the homemade chicken broth, add the lentils, and bring to a boil. Reduce the heat, cover, and simmer 30 min, until the lentils are cooked.
  3. While the soup is simmering, cook the basmati rice separately, then add it to the soup.
  4. When the soup is done, adjust the seasoning, add the previously prepared shredded chicken and the finely diced apples. Cook a couple minutes just to warm up. Stir in the lemon juice, then blend in the coconut milk. Serve in bowls with a sprinkling of fresh cilantro leaves.

Nutrition Facts Table

per 1 Serving (170g)

Amount

% Daily Value

Calories

310

Fat

13 g

19 %

Saturated 7.1 g
+ Trans 0.1 g

36 %

Cholesterol

20 mg

Sodium

140 mg

6 %

Carbohydrate

37 g

12 %

Fibre

5 g

20 %

Sugars

7 g

Protein

15 g

Vitamin A

52 %

Vitamin C

20 %

Calcium

6 %

Iron

22 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 ¼ servings
Grain Products : ½ serving
Milk and Alternatives : 0 serving
Meat and Alternatives : ¾ serving

Claims

This recipe is :
Source of  :
Calcium, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin C, Vitamin E
Good source of  :
Copper, Fibre, Iron, Magnesium, Niacin, Phosphorus, Selenium, Vitamin B6, Zinc
Excellent source of  :
Folacin, Manganese, Potassium, Vitamin A, Vitamin K
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Vegetables 1 ½
Meat and Alternatives 1 ½
Fats 2

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Members' Reviews

117 Reviews (111 with rating only ) 94% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
65535
march 14, 2012 | I would make this recipe again

I think I'll make a smaller batch next time... there's only so much curry my body can take in a short period of time...

Useful 0
happyg
december 04, 2011 | I would make this recipe again

This soup is excellent, more like a stew. What a tasty way to get all your fibre. I did use curry paste instead of curry powder and sambalek instead of the pepper. So good.

Useful 0
shoshi68
november 12, 2011

This a yummy complex of flavours! Love it!

Useful 0
daniwill
may 24, 2010 | I would make this recipe again

Delicious!!! Love it! 100% success with everyone I cooked it for, children or adult, from different nationalities and cultures. I add a little more lemon juice and coconut milk and the apples I add on the plate only, ready to eat. If you cook it, it'll turn brown.

Useful 1
elenif
february 27, 2010 | I would make this recipe again

If you like curry, this is a great recipe. The directions are simple and easy to follow. I modified a lot of the ingredients based on veggies I had on hand, and the soup still turned out great.

Useful 1

This recipe is in the following categories

Rice/Grain | Poultry | Beans/Legumes | Soups | High Iron | High Fibre | Halal | Indian

Top Reviews

View All Reviews
joan7
january 01, 2009 | I would make this recipe again

Excellent - apple and lemon are essential but you can substitute turkey for chicken and coconut water for coconut milk. Makes a delicious winter lunch with homemade bread. J.

Useful 3
daniwill
may 24, 2010 | I would make this recipe again

Delicious!!! Love it! 100% success with everyone I cooked it for, children or adult, from different nationalities and cultures. I add a little more lemon juice and coconut milk and the apples I add on the plate only, ready to eat. If you cook it, it'll turn brown.

Useful 1
elenif
february 27, 2010 | I would make this recipe again

If you like curry, this is a great recipe. The directions are simple and easy to follow. I modified a lot of the ingredients based on veggies I had on hand, and the soup still turned out great.

Useful 1