Indian Mulligatawny Soup

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The healing qualities of chicken soup plus the healthful properties of Indian herbs and spices make this a very nourishing soup. The name means “pepper water.” It’s a staple in India and best made a day in advance.

Difficulty: Easy

Hands-on: 20 minutesTotal: 1 hour 20 minutes

Serves: 6

Ingredients

  • 1 large sweet onion, peeled and chopped
  • 4 cloves garlic, chopped
  • 2 Tbsp. minced fresh gingerroot
  • 1 hot pepper, serrano or poblano, cored, seeded, and chopped
  • ½ cup unsalted butter
  • 1½ Tbsp. Madras curry powder
  • ¼ cup rice flour
  • 10 cups gluten-free chicken broth
  • 2 cups red lentils
  • 1 can (13.5 oz.) unsweetened coconut milk
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • 6 sprigs fresh parsley leaves

Directions

  • In a large stockpot over medium heat, sauté the onions, garlic, ginger, and pepper in the butter until soft.
  • Blend in the curry powder and rice flour. Cook for 4 minutes; add the chicken broth and lentils, mixing thoroughly. Simmer, covered, for 1 hour or until the lentils are very tender.
  • Cool and then purée in the blender. Add the coconut milk, salt, and pepper and reheat. Garnish with parsley sprigs.

Recipe Information

Serves: 6

Ingredients

  • 1 large sweet onion, peeled and chopped
  • 4 cloves garlic, chopped
  • 2 Tbsp. minced fresh gingerroot
  • 1 hot pepper, serrano or poblano, cored, seeded, and chopped
  • ½ cup unsalted butter
  • 1½ Tbsp. Madras curry powder
  • ¼ cup rice flour
  • 10 cups gluten-free chicken broth
  • 2 cups red lentils
  • 1 can (13.5 oz.) unsweetened coconut milk
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • 6 sprigs fresh parsley leaves

Directions

  • In a large stockpot over medium heat, sauté the onions, garlic, ginger, and pepper in the butter until soft.
  • Blend in the curry powder and rice flour. Cook for 4 minutes; add the chicken broth and lentils, mixing thoroughly. Simmer, covered, for 1 hour or until the lentils are very tender.
  • Cool and then purée in the blender. Add the coconut milk, salt, and pepper and reheat. Garnish with parsley sprigs.

Nutrition Information

Nutrition Information
Amount per serving
Calories490
Total Fat21g
Saturated Fat12g
Cholesterol40mg
Sodium580mg
Total Carbohydrate54g
Dietary Fiber10g
Sugars5g
Protein27g