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Mulligatawny

Mulligatawny Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound boneless skinless chicken breast, diced
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 6 cups low-sodium chicken broth
  • 1 cup red lentils rinsed
  • 1 large apple peeled and diced
  • 1 can 14 oz diced tomatoes
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

  1. Heat oil in large pot over medium-high; cook chicken 5-6 minutes until browned. Remove; set aside.
  2. Sauté onion, carrots, and celery in same pot 5 minutes until softened; add garlic, ginger, curry powder, and cumin. Stir 1 minute until fragrant.
  3. Add broth, lentils, apple, and tomatoes; return chicken and boil.
  4. Reduce heat to low; simmer uncovered 25 minutes until lentils are tender and soup thickened. Stir in lemon juice; season with salt and pepper and garnish with cilantro. Serve.