Madhur Jaffrey's Mulligatawny Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 189.2
- Total Fat: 5.6 g
- Cholesterol: 17.2 mg
- Sodium: 830.5 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 4.9 g
- Protein: 14.2 g
View full nutritional breakdown of Madhur Jaffrey's Mulligatawny Soup calories by ingredient
Introduction
Yummy, subtle flavors. This recipe is doubled, except for the oil. Yummy, subtle flavors. This recipe is doubled, except for the oil.Number of Servings: 10
Ingredients
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12 oz red split lentils
2 qts chicken stock
1 tsp ground tumeric
8 oz (200 g) potatoes
10 cloves garlic, peeled
3 in. ginger, peeled and coarsely grated
9 TBS water plus 16 oz
14 oz chicken breast or thigh (I used thigh), boned and skinned
2 1/2 tsp salt, divided
Freshly ground black pepper
3 TBS canola oil or other vegetable oil
2 tsp ground cumin
2 tsp ground coriander
1/4 to 1/2 tsp cayenne
About 2 TBS lemon juice
Directions
Makes approximately 8 to 10 1-cup servings
Combine lentils, chicken stock and tumeric in stock pot or large saucepan and bring to a boil. Cover, leaving lid slightly ajar, turn heat to low and simmer 30 minutes.
While soup is simmering, peel potatoes (I leave skins on) and cut into 1/2 in dice. After 30 minutes of cooking, add potatoes and continue simmering another 30 minutes with lid slightly ajar.
Put garlic and ginger in electric blender or food processor with 9 TBS water and blend into a smooth paste.
Remove all fat from chicken and cut into 1/2 in dice. Put chicken in a bowl. Sprinkle 1/2 tsp of the salt and some pepper over it and toss t omix.
After the soup has cooked for 60 minutes total, puree. Add remaining 2 tsp salt and mix.
Pour oil into empty skillet or saucepan over medium heat. When oil is hot, add the garlic/ginger spice paste, the cumin, coriander and cayenne. Fry, stirring continuously until psice mixture is slightly browned and separates from the oil. Put in the chicken pieces. Stir and fry another 2-3 minutes, until the chicken pieces become opaque. Add 16 oz of water and bring to a boil. Cover, turn heat to low and simmer for 3 minutes or until chicken is cooked. Add to the puree'd soup and add lemon juice. Taste for seasoning. Simmer soup very gently for another 2 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user CEEJAYTEE.
Combine lentils, chicken stock and tumeric in stock pot or large saucepan and bring to a boil. Cover, leaving lid slightly ajar, turn heat to low and simmer 30 minutes.
While soup is simmering, peel potatoes (I leave skins on) and cut into 1/2 in dice. After 30 minutes of cooking, add potatoes and continue simmering another 30 minutes with lid slightly ajar.
Put garlic and ginger in electric blender or food processor with 9 TBS water and blend into a smooth paste.
Remove all fat from chicken and cut into 1/2 in dice. Put chicken in a bowl. Sprinkle 1/2 tsp of the salt and some pepper over it and toss t omix.
After the soup has cooked for 60 minutes total, puree. Add remaining 2 tsp salt and mix.
Pour oil into empty skillet or saucepan over medium heat. When oil is hot, add the garlic/ginger spice paste, the cumin, coriander and cayenne. Fry, stirring continuously until psice mixture is slightly browned and separates from the oil. Put in the chicken pieces. Stir and fry another 2-3 minutes, until the chicken pieces become opaque. Add 16 oz of water and bring to a boil. Cover, turn heat to low and simmer for 3 minutes or until chicken is cooked. Add to the puree'd soup and add lemon juice. Taste for seasoning. Simmer soup very gently for another 2 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user CEEJAYTEE.