Mulligatawny soup recipe.  

-Ingredients:

- 1 cup red lentils, washed and depleted

- 1 cup boneless chicken, diced

- 1 onion, completely hacked

- 2 carrots, stripped and diced

- 2 celery stems, hacked

- 1 apple, stripped and diced

- 2 cloves garlic, minced

- 1 tablespoon curry powder

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon turmeric

- 1/4 teaspoon cayenne pepper (acclimate to taste)

- 1 can (14 oz) diced tomatoes

- 6 cups chicken stock

- 2 tablespoons olive oil

- Salt and pepper to taste

- New cilantro for embellishment

- Cooked rice (discretionary)


-Instructions:


1. Take a large pot and heat olive oil on medium intensity. Add hacked onions and garlic, sauté until onions are clear.


2. Add curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper to the pot. Mix well to cover the onions and garlic with the flavors.


3. Add diced chicken to the pot and cook until sautéed on all sides.


4. Mix in the lentils, carrots, celery, and apple. Cook for a couple of moments to allow the flavors to merge.


5. Pour in the diced tomatoes with their juice and chicken stock. Heat the soup to the point of boiling, then reduce the intensity to low, cover, and stew for around 25-30 minutes or until lentils and vegetables are delicious.

 

6. With salt and pepper season the soup ,to taste. Change the flavors if necessary.


7. Serve the Mulligatawny soup hot, embellished with fresh cilantro. You can also serve it over cooked rice for a heartier dinner.


Partake in your hand crafted Mulligatawny soup!