Go Back

Mulligatawny Soup

Print Recipe
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 olive oil in a large pot over medium-high heat. Add diced chicken and cook for 5-6 minutes until browned. Remove chicken and set aside.
  2. In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened. Add garlic, ginger, curry powder, and cumin, stirring for 1 minute until fragrant.
  3. Add chicken broth, red lentils, diced apple, and diced tomatoes to the pot. Return chicken to the pot and bring to a boil.
  4. Reduce heat to low and simmer uncovered for 25 minutes until lentils are tender and soup has thickened. Stir in lemon juice, season with salt and pepper, and garnish with fresh cilantro before serving.