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Mulligatawny Soup Recipe

Mulligatawny Soup Recipe
  • Category

    Soups and Stews

  • Cusine

    British Indian

Ingredients

1/2 teaspoon whole mustard seeds

1/2 teaspoon whole cumin seed

1/2 teaspoon whole coriander seed

2 tablespoons vegetable oil

Kosher salt and freshly ground black pepper

1 pound chicken thighs

1 onion, finely chopped

1 medium carrot, finely chopped

1 celery rib, finely chopped

1 tablespoon curry powder

3 medium garlic cloves, finely chopped

1 inch piece fresh ginger, finely grated

1 sweet potato, peeled and cut into 1/4 inch pieces

1 apple, peeled and cut into 1/4 inch pieces

1 plum tomato, cut into 1/4 inch pieces

1/2 cup dry red lentils

6 cups homemade or store-bought low sodium chicken broth, or water

Greek yogurt, to garnish

Finely chopped cilantro, to garnish

Red chili flakes, to garnish

Directions

Place mustard seed, cumin seed, and coriander seed in a skillet and toast over high heat until spices begin to smell toasted, about 3 minutes. Transfer to a mortar and pestle or spice grinder and process until fine.