Mulligatawny Soup
Prep time
Cook time
Total time
Aromatic Indian lentil soup with chicken and basmati rice.
Serves: 8-10
  • 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
  1. 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.
  2. 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.
  3. 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.
Recipe by The Crepes of Wrath at