I hope that everyone had a fabulous weekend. The weather could not have been more perfect, but of course, the subway near our apartment was not running due to construction (as always seems to be the case with the L train), so we kept things close to home. The weather did, however, inspire me to make this Mulligatawny Soup, so it wasn’t a complete loss! When you think of Mulligatawny, you might think of Seinfeld, as it was Kramer’s favorite soup from the soup stand run by the now infamous “Soup Nazi”. I can’t blame him, though – this Mulligatawny Soup is so full of delicious Indian spices, like garam masala and turmeric, that you wouldn’t be able to turn away a cup of it. It’s a really filling soup, too, because not only are there pureed lentils, but you also have basmati rice and tender pieces of chicken. I served this soup to some friends and they really seemed to enjoy it, which always makes an at-home chef happy, doesn’t it? That’s about all you can ask for. This is a great soup to freeze, too, for those nights where you want something homemade and wholesome, but don’t feel like standing around in the kitchen for hours. This recipe was also inspired by my ongoing partnership with Knorr Homestyle Stock, which paired perfectly with this soup and gave it the boost of flavor that it needed. Be sure to check out my other Knorr recipes, like my French Shallot Soup, Roasted Rosemary Chicken and Vegetables, and Chicken and Mushroom Pho, and read about my journey and subsequent partnership with Knorr here! It’s been a really fun experience so far, and there are more recipes to come!
On a separate note, I’ve decided to extend my ‘Wichcraft Cookbook give away for another few days, so keep commenting and Tweeting to win! The prize has gotten even better, and I’ll be announcing it soon, but believe me, you won’t want to miss out on a chance to win. Just leave a comment on any of my ‘Wichcraft recipes, like the Peanut Butter Cream’wich Cookies, or like me on Facebook and follow me on Twitter!
First, cook your chicken by poaching it with rosemary, curry powder, salt, and pepper.
Dice your onions – no need to worry about getting a precise dice, as you will be pureeing everything in a bit.
Slice your celery.
Saute your onions and celery in olive oil, then add in the ginger and garlic, followed by the spices and stir to combine.
Add in your lentils.
Then whisk in your Knorr Homestyle Stock and simmer for 25-30 minutes, until the lentils are tender.
When the lentils are tender, puree the soup with an immersion blender, regular blender, or food processor, until smooth.
Add in your coconut milk and lemon juice, taste, and adjust seasonings as needed.
Stir in the rice and chicken and enjoy.
- Total Prep and Cooking Time: 1 hour 15 minutes
- Yield: 8-10 servings (this soup also freezes very well)
- For the Chicken::
- 2-3 medium sized chicken breasts
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon curry powder
- 2 sprigs rosemary
- For the Soup:
- 2 tablespoons extra-virgin olive oil
- 2 large shallots, minced
- 2 stalks celery, thinly sliced
- 6 cloves of garlic, minced
- 1 2-inch piece fresh ginger, minced
- 2 cups dried lentils
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- 2 containers of Knorr Homestyle Stock plus 8-10 cups of water (or 8-10 cups of low-sodium chicken stock)
- 2 dried bay leaves
- 1½ cups low-fat coconut milk (about ¾ a can)
- juice of ½ a lemon
- salt and pepper, to taste
- 1½ cups of cooked rice, for serving
- First, cook your chicken. Place the chicken in a pot and add in enough water to cover. Add in the rosemary sprigs, curry powder, salt, and pepper and bring the water to a boil. Reduce to a simmer and cook for 15-20 minutes, until the chicken is cooked through. Remove from the water, cut into small, bite-sized cubes, and set aside.
- In a large pot, add in your olive oil and turn the heat to medium. Add in the minced shallots and celery and stir until softened and clear, about 8-10 minutes, then add in the garlic and ginger and stir until fragrant, about 1 minute. Add in the lentils, garam masala, turmeric, coriander, curry powder and stir to combine. Add in your Knorr Homestyle Stock and water and whisk to combine. Turn the heat up to medium-high, add in the bay leaves, and bring to a boil, then reduce to a simmer and cook for about 25-30 minutes, until the lentils are tender.
- When your lentils are tender, add in the coconut milk and lemon juice, then puree the soup, in batches if necessary, with a blender, food processor, or immersion blender until smooth. Add in more chicken stock or water if you feel it's needed, then return the soup to the pot. Taste, and adjust seasonings as necessary. Stir in the cooked chicken and cooked rice and serve.