Mulligatawny Soup
Prep Time: 10 Minutes
Total Time: 25 Minutes
Servings: 10
Ingredients
Directions
Nutrition
Ingredients
2 Tbsp (30 mL) unsalted butter
2 cups (500 mL) yellow onion, small dice
1 cup (250mL) carrot, small dice
1 cup (250mL) celery, small dice
1 tsp (5 mL) black pepper, fine ground
3 cups (750 L) chicken breast, boneless, skinless, diced
2 tsp (10 mL) turmeric, ground
2 ½ quarts (2 ½ L) chicken stock
3 cups (750 L) split red lentils, dry, rinsed
2 cups (500 mL) unsweetened coconut milk, canned
Directions
- In a large heavy bottomed pot, melt butter over medium-high heat. Add onion, carrot, celery, garlic, salt, and pepper. Stir and cook for approximately 3 minutes until onion and carrot softens and garlic becomes aromatic.
- Add chicken and season with salt and pepper. Stir and cook for approximately 5 minutes until chicken is no longer pink, but not necessarily cooked all the way through.
- Add oregano, turmeric, curry powder, and stir. Add broth, lentils, and coconut milk and reduce heat to medium-low. Let simmer for 10 minutes or until lentils are cooked through.
- Add apples and cook for an additional 2 minutes.
- Garnish with fresh parsley and serve hot.
Nutritional Information
- Serving Size: 1 cup (250 mL)
- Per serving:
- Calories 380
- Total Fat 6 g
- Saturated Fat 3 g
- Cholesterol 50 mg
- Carbohydrates 50 g
- Dietary Fibre 11 g
- Sugar 6 g
- Protein 30 g
- Sodium 270 mg
- Potassium 999 mg
- Folate 21 mcg
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