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Mulligatawny: photo of the dish
Illustrative photo: GeoTrinity — CC BY-SA 3.0, Wikimedia Commons
Soups

Mulligatawny

A spiced soup of Anglo-Indian origin, derived from the rasam of southern India, made with lentils and chicken. Its texture is velvety and its taste both mild and peppery.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

325 kcal per serving

Protein
29.3 g
Carbohydrates
25.4 g
of which sugars
6.8 g
Fat
9.7 g
of which saturated fat
1.7 g
Fiber
8.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Fry the onion, carrot and garlic in the oil for 5 minutes.
  2. Add the curry powder, cumin and ginger and toast for a minute.
  3. Add the lentils, the peeled and diced apple and the stock, then bring to the boil.
  4. Add the whole chicken and simmer gently for 25 minutes.
  5. Remove the chicken, shred it and set it aside.
  6. Blend the soup until velvety, return the chicken, adjust the seasoning and serve with rice.

Variations and tips

Vegetarian version. Replace the chicken with cooked chickpeas and the stock with vegetable stock.

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Original Ecomely recipe.