Indian 50 min

Mulligatawny Soup

Name: Mulligatawny Soup
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 lb boneless chicken thighs, diced; 3 tablespoons butter or ghee; 1 large yellow onion, diced; 3 carrots, diced; 3 stalks celery, diced; 3 cloves garlic, minced; 1 apple, peeled and diced; 2 tablespoons curry powder; 1 teaspoon turmeric; 1 teaspoon cumin; 1/2 cup red lentils; 1 can (14 oz) coconut milk; 4 cups chicken broth; Juice of 1 lime; Salt and pepper; Cooked basmati rice for serving

gluten-freedairy-freehigh-proteincomfort-food

Ingredientsfor 2

360

Cal

26g

Protein

28g

Carbs

16g

Fat

11 lb boneless chicken thighs, diced
23 tablespoons butter or ghee
31 large yellow onion, diced
43 carrots, diced
53 stalks celery, diced
63 cloves garlic, minced
71 apple, peeled and diced
82 tablespoons curry powder
91 teaspoon turmeric
101 teaspoon cumin
111/2 cup red lentils
121 can (14 oz) coconut milk
134 cups chicken broth
14Juice of 1 lime
15Salt and pepper
16Cooked basmati rice for serving

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Instructions

1
Melt butter in a large pot over medium-high heat. Brown chicken pieces 4–5 minutes. Remove. Cook onion, carrots, and celery in the same pot for 6 minutes. Add garlic, apple, curry powder, turmeric, and cumin. Stir 2 minutes.
2
Add lentils, broth, and coconut milk. Return chicken to the pot. Bring to a boil, reduce heat, and simmer for 30 minutes until lentils are completely soft.
3
Blend half the soup until smooth, leaving some chunks for texture. Stir in lime juice and season with salt and pepper. The soup should be warmly spiced and slightly sweet from the apple. Serve with a spoonful of basmati rice in the center of each bowl.