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Close-up view of a bowl of Mulligatawny soup with visible ingredients like chicken, sweet potato, and spices.
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Mulligatawny Soup

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 350
A flavorful and hearty Indian-inspired soup combining spices, vegetables, and chicken for a comforting meal.

Ingredients

Spices

  • 1/2 teaspoon whole mustard seeds
  • 1/2 teaspoon whole cumin seed
  • 1/2 teaspoon whole coriander seed

Vegetables and Aromatics

  • 1 pound chicken thighs (about 3 large)
  • 1 cup finely chopped onion (about 1 cup)
  • 3/4 cup finely chopped carrot (about 3/4 cup)
  • 1/2 cup finely chopped celery (about 1/2 cup)
  • 1 tablespoon curry powder
  • 3 cloves garlic, finely chopped (about 1 tablespoon)
  • 1 inch fresh ginger, grated
  • 1 each sweet potato (peeled and cut into 1/4 inch pieces)
  • 1 each apple (peeled and cut into 1/4 inch pieces)
  • 1 plum tomato cut into 1/4 inch pieces
  • 1/2 cup dry red lentils

Broth and Water

  • 6 cups low sodium chicken broth or water (homemade or store-bought)

Garnishes

  • Greek yogurt (to garnish)
  • finely chopped cilantro (to garnish)
  • red chili flakes (to garnish)

Instructions 

  • Toast mustard, cumin, and coriander seeds until fragrant, then grind into a powder.
  • Sauté chicken thighs in oil until golden, then remove and set aside.
  • Cook onion, carrot, and celery until translucent, add spices, garlic, ginger, and vegetables, then add lentils and chicken. Cover with broth and simmer until tender, about 1 hour.
  • Shred chicken, return to soup, season, and serve garnished with yogurt, cilantro, and chili flakes.

Notes

For extra flavor, toast the spices well and adjust garnishes to taste.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: Indian
Keyword: chicken, Spices, Vegetables