Mulligatawny Soup

Mulligatawny soup is a flavorful dish with its roots in South Indian cuisine, a name derived from the Tamil words milagu ("black pepper") and thanneer ( "water"). This soup is a harmonious blend of various ingredients that come together to create a rich and aromatic flavor profile. The serving suggestion adds layers of complementary flavors, making each spoonful a delightful experience for your taste buds. Enjoy the comforting and aromatic Mulligatawny soup as a satisfying meal on a chilly day or whenever you crave a taste of South Indian-inspired goodness.

To prepare this delectable soup, you will need a combination of fresh and wholesome ingredients. Begin by sautéing a mixture of diced celery, chopped carrot, finely chopped onion, and spicy chili pepper in butter or olive oil. This initial step sets the foundation for the soup's robust flavors.

Next, curry powder is added to the sautéed vegetables and allow it to cook for a minute. The curry powder infuses the vegetables with a warm and fragrant essence, enhancing the overall taste of the soup. Following this, pour in homemade chicken stock and rinsed red lentils, bringing the mixture to a gentle boil. Allow the soup to simmer over low heat for about 30 minutes, allowing the flavors to meld together and the lentils to soften.

To further elevate the soup's creaminess and richness, stir in coconut milk and add chopped tart apple towards the end of the cooking process. This addition introduces a hint of sweetness and a velvety texture to the soup.

When the soup is ready to be served, have cooked basmati rice and shredded chicken prepared. To serve, place a portion of rice in a bowl, top it with shredded chicken, and then ladle the fragrant Mulligatawny soup over the rice and chicken. For a finishing touch, garnish the dish with fresh cilantro or parsley, adding a burst of color and freshness.

Ingredients

• 2 tbsp. butter/ olive oil

• 2 stalks celery (diced)

• 1 carrot chopped

• 1 lg. onion finely chopped

• 1 chilli pepper finely chopped

• 4 cups chicken stock (homemade)

• ¼ cup red lentils, rinsed

• Salt and pepper to taste

• 1 tbsp. curry powder (adjust to suit taste)

• ½ cup coconut milk

• 1-2 cups cooked basmati rice

• 1 cup cooked shredded chicken

• ½ cup chopped tart apple

Directions

1. Sauté celery, carrot, onion, and pepper in butter or oil.

2. Stir in curry powder, cook 1 minute.

3. Add stock, lentils bring to boil, reduce heat and simmer 30 minutes.

4. Add salt and pepper – purée mixture- return to pot, or use submersible blender.

5. Close to serving add coconut milk and apple and simmer gently, have rice and cooked chicken ready.

Serving Suggestion

Put some rice in a bowl with some shredded chicken on top – pour soup over top garnish with cilantro or parsley.