My Recipe Box - Mulligatawny Soup

We've had various versions of this soup over the years. The very first time we had it was in Montreal back in the early 1980s.

This is my attempt at creating my recipe that I have gleaned from several recipes plus some experience learned when experimenting with this soup and curries.

Making sure that the spices fry up nicely until they are fragrant is crucial. The tomato paste coating everything and simmering a little before adding the stock and milk also ensures a deep tastiness.

Other than that you can add whatever vegetables work for you.

Lentils - sometimes I add and sometimes I don't. 

I could also see blending this into a creamy soup.

Mulligatawny Soup

4 tablespoons ghee or clarified butter - or any oil you might have
1 1/2 pounds diced boneless, skinless chicken thighs

Salt
Garam masala


Set a 4 or 5-quart saucepan over medium heat and add the ghee. While the ghee is heating, season the chicken with the garam masala and salt. Once the ghee is hot, add the chicken and cook, turning often, until golden brown and fragrant, 6 to 8 minutes. Transfer the chicken to a plate and set aside to cool.

2 tablespoons garam masala
Curry powder
Cumin
Turmeric
2 tablespoons minced garlic
2 tablespoons minced ginger
Chili peppers or hot sauce
Salt
2 cups small diced onions
1/2 cup small diced carrots
1/2 cup small diced celery
1 cup of potatoes - Yukon or sweet or both
Vegetables - squash, zucchini, tomatoes or whatever you have on hand
Back pepper
Can of tomato paste

Cook onion, carrots, celery, garlic, ginger, chilies, and spices stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.

Add tomato paste ensuring all the vegetables are coated.

1 cup dried red lentils
6 cups chicken or beef stock - divide into 4 cups and 2 cups

Add the lentils and 4 cups of the stock bring to a boil, then reduce to a simmer and cook the soup until the potatoes are tender, about 10 minutes.



1 (14-ounce) can unsweetened coconut milk
1 tablespoon apple cider vinegar

Spinach
3 cups steamed white basmati rice - optional
1/2 cup toasted, finely ground cashews - optional



Add the reserved chicken, the remaining 1 1/2 teaspoons salt, the pepper, remaining 2 cups of chicken stock, spinach, and coconut milk.

Continue to cook the soup at a simmer until the lentils and chicken are both tender, 10 to 15 minutes longer. Remove from the heat and stir in the cider vinegar. Taste and adjust seasoning, if necessary.

To serve the soup, place 1/4 cup of the rice in a warmed bowl, and pour 8 ounces of the soup over the rice, garnish with a tablespoon of the cashews, and 2 teaspoons of the cilantro.