Mulligatawny Soup

Name: Mulligatawny Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Asia, Indian, Authentic
Ingredients: 6 tablespoons dried split pigeon pea lentils; 3 tablespoons uncooked basmati rice; 2 garlic cloves, minced; 1 piece fresh gingerroot (1 in.), peeled and minced; 1 teaspoon chili powder; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 2 tablespoons ghee; 1 large onion, chopped; 1 bay leaf; 6 medium carrots, chopped; 2 medium apples, peeled and chopped; 2 celery ribs, chopped; 1-1/2 teaspoons salt; 1/2 teaspoon pepper; 4 cups reduced-sodium vegetable broth; 3/4 cup coconut milk; 1 teaspoon lemon juice; 1/2 teaspoon garam masala; 1/2 teaspoon coarsely ground pepper; 1/2 cup cooked basmati rice

Total Time Prep/Total Time: 35 min.

Yield 8 servings

Test Kitchen Approved

Mulligatawny soup is a comforting dish that marries Indian and British ingredients, creating a one-pot soup that's fragrant, creamy and mildly spicy.

Ingredients

6 tablespoons dried split pigeon pea lentils
3 tablespoons uncooked basmati rice
2 garlic cloves, minced
1 piece fresh gingerroot (1 in.), peeled and minced
1 teaspoon chili powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons ghee
1 large onion, chopped
1 bay leaf
6 medium carrots, chopped
2 medium apples, peeled and chopped
2 celery ribs, chopped
1-1/2 teaspoons salt
1/2 teaspoon pepper
4 cups reduced-sodium vegetable broth
3/4 cup coconut milk
1 teaspoon lemon juice
1/2 teaspoon garam masala
1/2 teaspoon coarsely ground pepper
1/2 cup cooked basmati rice

Directions

Place uncooked lentils and rice in a small bowl; cover with water. Set aside to soak for 5-10 minutes. Drain and discard water.
Use a mortar and pestle to mash garlic, ginger, chili powder, turmeric, coriander and cumin into a curry paste.
Heat ghee in a Dutch oven to medium heat; once melted, add onion, curry paste and bay leaf. Cook until fragrant, 1-2 minutes, stirring constantly. Add carrots, apples, celery, salt and pepper; cook until vegetables are crisp-tender, 3-4 minutes, stirring frequently. Stir in broth and soaked lentils and rice. Bring to a low simmer; cook until lentils are tender, 20-25 minutes. Discard bay leaf.
Stir in coconut milk and lemon juice. Serve soup in bowls with rice, topped with garam masala and black pepper.

Nutrition Facts

1 serving: 184 calories, 7g fat (5g saturated fat), 8mg cholesterol, 571mg sodium, 26g carbohydrate (9g sugars, 6g fiber), 5g protein.

Mulligatawny soup is a comforting dish that marries both Indian and British ingredients, and it's sure to tantalize your tastebuds. It's fragrant, creamy, mildly spicy and simply incredible. —Anvita Mistry, Erlangen, Germany

Recipe Creator