Description
This hearty and cheerful Mulligatawny Soup is flavored with fragrant Indian spices and loaded with chicken, lentils, rice, and spinach. A comforting and nourishing bowl that’s ready in just 30 minutes.
Ingredients
- 1 tbsp vegetable oil or ghee
- 1 stalk celery, diced
- 1 onion, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp prepared Indian curry paste (such as Madras Curry by Patak’s)
- 2 litres (8 cups) chicken stock
- 200g (1 cup) red split lentils
- 100g (1/2 cup) basmati rice
- 2 cooked chicken breasts or equivalent dark meat, diced
- 3 cubes (2/3 cup) frozen spinach
- Juice of 1/2 lemon
- Salt to taste
Instructions
1. Heat a tablespoon of oil in a large soup pot over medium-low heat. Add the diced onion, carrot, and celery. Sauté for 5 minutes until softened.
2. Add the minced garlic, grated ginger, and curry paste. Cook, stirring constantly, for 30 seconds until fragrant.
3. Pour in the chicken stock, then add the red split lentils and basmati rice. Increase the heat and bring to a boil.
4. Reduce heat to medium and cook for 10 minutes.
5. Add the diced cooked chicken and frozen spinach (no need to defrost). Cook for an additional 5–7 minutes, until the lentils and rice are soft.
6. Squeeze the juice of half a lemon into the soup and season with salt to taste.
7. Serve hot and enjoy!
Notes
If the soup becomes too thick as it stands, thin it out with extra chicken stock, vegetable stock, or even water. Adjust seasoning after thinning if necessary. Leftovers taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 346
- Sugar: 7g
- Sodium: 560mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 57mg