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Mulligatawny Soup

10 Reviews
100% 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
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher

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
3 tbsp canola oil 45 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
1 2/3 cup Homemade 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 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

20 %

Saturated 6.2 g
+ Trans 0.1 g

31 %

Cholesterol

20 mg

Sodium

140 mg

6 %

Carbohydrate

37 g

12 %

Fibre

5 g

20 %

Sugars

7 g

Protein

15 g

Vitamin A

50 %

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, Omega-3, 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

10 Reviews (8 with rating only ) 100% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
slightlywoman
october 06, 2012

I like this recipe better with coconut milk than with soy milk. There still seems to be something missing though, not sure what it is.

Useful 0
juliapurdy
march 05, 2012 | I would make this recipe again

This is a wonderful hearty soup. I love the curry/coconut milk flavor! And the apples are a nice touch - next time I may even add more. Making your own broth from scratch is time consuming, but I think it is worth the effort. Will definitely make this again.

Useful 1

This recipe is in the following categories

Rice/Grain | Poultry | Beans/Legumes | Soups | High Iron | Source of Omega-3 | High Fibre | Kosher | Halal | Indian

Top Reviews

View All Reviews
juliapurdy
march 05, 2012 | I would make this recipe again

This is a wonderful hearty soup. I love the curry/coconut milk flavor! And the apples are a nice touch - next time I may even add more. Making your own broth from scratch is time consuming, but I think it is worth the effort. Will definitely make this again.

Useful 1
slightlywoman
october 06, 2012

I like this recipe better with coconut milk than with soy milk. There still seems to be something missing though, not sure what it is.

Useful 0
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