Spicy Mulligatawny Soup with Lentils and Chicken

A classic Mulligatawny soup featuring red lentils, tender chicken, and a warm blend of Indian spices. A hearty and flavorful option that's perfect for a cold night.

Prep Time

15 minutes

Total Time

55 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

1 item

Cost

£2.74/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1poundChicken breast(Cut into 1-inch cubes)

£5.50

1cupRed lentils(Rinsed)

£0.40

1mediumOnion(Chopped)

£0.30

2mediumCarrot(Chopped)

£0.20

2stalksCelery(Chopped)

£0.40

4clovesGarlic(Minced)

£0.20

1inchGinger(Grated)

£0.35

2tablespoonsCurry powder(Adjust to taste)

£0.15

1teaspoonTurmeric powder

£0.05

1teaspoonGaram masala

£0.10

0.5teaspoonCumin(Ground)

£0.05

0.5teaspoonCoriander(Ground)

£0.05

6cupsChicken broth(Low sodium)

£1.20

1can (13.5 oz)Coconut milk(Full fat or light)

£1.00

2tablespoonsLemon juice(Freshly squeezed)

£0.15

2tablespoonsVegetable oil(Or olive oil)

£0.05

To tasteSalt

To tasteBlack pepper

For garnishFresh cilantro(Chopped)

£0.75

0.3teaspoonRed pepper flakes(Optional, for extra heat)

£0.05

Total Cost

£10.95

£2.74 per serving

Instructions

1.
Heat vegetable 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.
Stir in the curry powder, turmeric, garam masala, cumin, coriander and red pepper flakes (if using). Cook for 1 minute, stirring constantly, to bloom the spices.
4.
Add the cubed chicken and cook until lightly browned on all sides.
5.
Add the red lentils and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and the chicken is cooked through.
6.
Stir in the coconut milk and lemon 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 (500g)

650 kcal / 2720 kJ

Carbs

45g

17% of RDA

Fat

35g

50% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

12 g

13% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a thicker soup, use an immersion blender to partially blend some of the soup before adding the coconut milk.

You can substitute the chicken with tofu or vegetables like sweet potatoes or cauliflower for a vegetarian version.

Adjust the amount of curry powder and red pepper flakes to your desired level of spiciness.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a thicker soup, use an immersion blender to partially blend some of the soup before adding the coconut milk.

You can substitute the chicken with tofu or vegetables like sweet potatoes or cauliflower for a vegetarian version.

Adjust the amount of curry powder and red pepper flakes to your desired level of spiciness.

Spicy Mulligatawny Soup with Lentils and Chicken

Ingredients

Instructions