Mulligatawny Soup with Lentils, Rice, and Chicken

A rich and flavorful Anglo-Indian soup with lentils, rice, chicken, and a blend of aromatic spices. Perfect for a comforting and hearty meal.

Prep Time

20 minutes

Total Time

65 minutes

Calories

495 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.70/serving

Season:

☀️ Summer

Meal Type:

Soup

Cuisine:

Indian

Main Ingredient:

Chicken•Rice

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

1.5lbsChicken thighs(Boneless, skinless, cut into 1-inch pieces)

£4.50

1cupRed lentils(Rinsed)

£0.30

0.5cupBasmati rice(Rinsed)

£0.25

1largeOnion(Diced)

£0.50

2mediumCarrot(Diced)

£0.20

2stalksCelery(Diced)

£0.40

4clovesGarlic(Minced)

£0.20

1tablespoonGinger(Grated)

£0.15

2tablespoonsCurry powder(Adjust to taste)

£0.10

0.5teaspoonTurmeric powder

£0.05

1teaspoonCumin powder

£0.05

1teaspoonCoriander powder

£0.05

0.3teaspoonChili powder(Optional, adjust to taste)

£0.03

8cupsChicken broth(Low sodium)

£1.20

1canCoconut milk((13.5 oz) Full-fat or light)

£1.50

2tablespoonsLime juice(Freshly squeezed)

£0.20

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack pepper(Or to taste)

£0.03

2tablespoonsOil(Vegetable or canola)

£0.10

0.3cupFresh cilantro(Chopped, for garnish)

£0.40

Total Cost

£10.22

£1.70 per serving

Instructions

1.
Heat oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook until softened, about 5-7 minutes.
2.
Add the garlic and ginger and cook for 1 minute more, until fragrant.
3.
Add the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder (if using) to the pot and cook for 1 minute, stirring constantly, until fragrant.
4.
Add the chicken pieces to the pot and cook until browned on all sides, about 5 minutes.
5.
Stir in the lentils, rice, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils and rice are tender and the chicken is cooked through.
6.
Stir in the coconut milk and lime juice. Season with salt and pepper to taste.
7.
Serve hot, garnished with fresh cilantro.

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My Notes

Nutrition Information

Nutrition per serving (550g)

495 kcal / 2071 kJ

Carbs

32g

12% of RDA

Fat

25g

36% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a smoother soup, you can use an immersion blender to partially blend the soup after it has cooked.

If you don't have chicken thighs, you can use chicken breasts, but be careful not to overcook them.

Add a squeeze of lemon juice instead of lime juice if you prefer.

Adjust the amount of chili powder to control the spiciness of the soup.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a smoother soup, you can use an immersion blender to partially blend the soup after it has cooked.

If you don't have chicken thighs, you can use chicken breasts, but be careful not to overcook them.

Add a squeeze of lemon juice instead of lime juice if you prefer.

Adjust the amount of chili powder to control the spiciness of the soup.

Mulligatawny Soup with Lentils, Rice, and Chicken

Ingredients

Instructions