Madhur Jaffrey's Mulligatawny Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
12 oz red split lentils2 qts chicken stock1 tsp ground tumeric8 oz (200 g) potatoes10 cloves garlic, peeled3 in. ginger, peeled and coarsely grated9 TBS water plus 16 oz14 oz chicken breast or thigh (I used thigh), boned and skinned2 1/2 tsp salt, dividedFreshly ground black pepper3 TBS canola oil or other vegetable oil2 tsp ground cumin2 tsp ground coriander1/4 to 1/2 tsp cayenneAbout 2 TBS lemon juice
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.
Nutritional Info 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
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