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Recipe: Mulligatawny Soup

February 6, 2012
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This is one of my son’s favorite soups.

Mulligatawny Soup
An Indian lentil soup with chicken

curry powder — to taste
2 chicken breasts — flattened
oil
1 cup diced onion
4 garlic cloves — minced
1/2 cup carrots and celery — finely chopped
1 medium potato — diced fine
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
1/4 teaspoon tumeric
1/2 teaspoon ginger powder
3/4 teaspoon cinnamon
3/4 teaspoon cardamom
3/4 teaspoon kosher salt
6 cups chicken broth — minimum
1 cup masoor dal (orange lentils)
1/2 granny smith apple — peeled, diced fine
1 cup milk
1/4 cup plain yogurt
1 tablespoon lime juice

Season chicken with curry powder. Heat oil in a dutch oven. Brown chicken breasts. Remove and set aside. When cool enough, cut into bite size pieces.

Add onions to the pan. Saute until clear. Add garlic, carrots, celery and potato. Saute for 3 minutes. Add spices, broth, lentils and apple. Bring to a boil. Reduce heat and simmer for 1 hour or until lentils are soft, adding more stock as needed. (Mixture should be thick but still easily stirred.)

Blend soup in a blender/food processor until smooth using the milk to thin it if needed. Return to dutch oven. Stir in remaining ingredients. Add more curry powder if desired. Heat and serve with naan.

 

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