Mulligatawny means "pepper water," and so this soup is rich in flavor. Feel free to add more lemon, cayenne pepper and other spices to make your taste buds happy!
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Mulligatawny Chicken Soup
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Ingredients
- ¼ cup extra virgin olive oil (EVOO)
- 2 bay leaves
- 2 onions, chopped, about 4 cups
- 2 cups red lentils
- 6 cloves garlic, chopped
- 8 cups chicken broth
- 1½ tablespoons garam masala
- 2 cups diced, cooked chicken
- 1½ teaspoons ground coriander
- 1-2 cans unsweetened coconut milk
- 1 teaspoon turmeric powder
- 3 tablespoons lemon juice
- ½ teaspoon cayenne pepper
- 1 teaspoon each sea salt and pepper
Instructions
- Heat EVOO in a heavy, large pot. Sauté onions until golden, stirring frequently, about15 minutes. Add garlic and sauté 2 more minutes. Add spices and stir another minute until your nose says, “Ahhh.” Believe me, it will!
- Add lentils and stir to coat. Add chicken broth and bring soup to a gentle boil. Reduce heat to medium, cover pot and simmer until lentils are tender, about 20 minutes. Remove bay leaves.
- Working in batches, puree soup until smooth (if you own a bir-mixer or hand blender, just insert into pot and blend all at once). If you have to puree in batches, you’ll add what you’ve pureed to a new pot. When done, stir in chicken, coconut milk and lemon juice. Season to taste with salt and pepper.
