Mulligatawny Soup
Makes 8 first-course or 4 main-course servings
Experiencing my first bowl of Mulligatawny soup at the Covent Garden Market's 'New Delhi Deli' in London, Ontario. I love Bhan's divine creation. This recipe is my version...enjoy!
Ingredients
1/4 cup coconut oil
3 cups chopped onions (about 1 pound)
2-3 garlic cloves, chopped
1 1/2 Tbsp garam masala
1 1/2 tsp ground coriander
1 tsp turmeric
1/2 tsp cayenne pepper
2 bay leaves
2 cups dried red lentils
8 cups low-salt chicken broth
2 cups diced cooked chicken
1 can unsweetened coconut milk
plus
1 carton of coconut cream makes for a creamier broth
3 Tbsp fresh lemon juice
6 green chilis chopped fine, optional
1 inch piece of fresh ginger, chopped fine
3 Tbsp coriander chutney, optional
Preparation
Heat the coconut oil in a heavy, large pot over medium heat. Add the onions and cook until golden brown, stirring frequently for about 15 minutes. Add garlic and sauté for 2 minutes. Add garam masala, coriander, turmeric, cayenne pepper and bay leaves; stir for 1 minute. Add lentils and stir until coated. Add chicken broth. Discard bay leaves.
Stir in chicken, coconut milk &/or coconut cream, lemon juice, chillies, ginger, coriander chutney, if using. Season to taste with salt and pepper.
Simmer for at least an hour to enhance flavour.
Garnish with cilantro leaves.
Makes 8 first-course or 4 main-course servings
Experiencing my first bowl of Mulligatawny soup at the Covent Garden Market's 'New Delhi Deli' in London, Ontario. I love Bhan's divine creation. This recipe is my version...enjoy!
Ingredients
1/4 cup coconut oil
3 cups chopped onions (about 1 pound)
2-3 garlic cloves, chopped
1 1/2 Tbsp garam masala
1 1/2 tsp ground coriander
1 tsp turmeric
1/2 tsp cayenne pepper
2 bay leaves
2 cups dried red lentils
8 cups low-salt chicken broth
2 cups diced cooked chicken
1 can unsweetened coconut milk
plus
1 carton of coconut cream makes for a creamier broth
3 Tbsp fresh lemon juice
6 green chilis chopped fine, optional
1 inch piece of fresh ginger, chopped fine
3 Tbsp coriander chutney, optional
Preparation
Heat the coconut oil in a heavy, large pot over medium heat. Add the onions and cook until golden brown, stirring frequently for about 15 minutes. Add garlic and sauté for 2 minutes. Add garam masala, coriander, turmeric, cayenne pepper and bay leaves; stir for 1 minute. Add lentils and stir until coated. Add chicken broth. Discard bay leaves.
Stir in chicken, coconut milk &/or coconut cream, lemon juice, chillies, ginger, coriander chutney, if using. Season to taste with salt and pepper.
Simmer for at least an hour to enhance flavour.
Garnish with cilantro leaves.
