Mulligatawny Soup


– 1/2 ts.p. whole mustard seeds

– 1/2 tsp. whole cumin seed

– 1/2  tsp. whole coriander seed

– 2 Tbs. vegetable oil

-Kosher salt and freshly ground black pepper

– lib. (about 3 large) chicken thighs

– 1onion,finely chopped (about 1C.)

– 1medium carrot,finely chopped (about 3/4 C.)

– 1celery rib,finely chopped (about 1/2 c.)

– 1Tbs. curry powder

– 3 medium garlic cloves,finely chopped (apout 1Tbs.)

– 1″ piece fresh ginger,finely grated

– 1sweet potato,peeled and cut into 1/4″ pieces

– 1apple, peeled and cut into 1/4″ pieces

– 1plum tomato,cut Into 1/4n pieces

– 1/2 C. dry red lentils

– 6 C. low sodium chicken broth,or water

– Greek yogurt, to garnish

– Finely chopped cilantro, to garnish

– Red chill flakes,to garnish

PREPARATION: Place mustard seed, cumin seed,and coriander seed in a skillet and toast over high heat until spices begin to smell toasted,about 3 minutes. Transfer to a mortar and pestle or spice grinder and process until fine. Het vegetable oil in a large pot

over medium heat until oil is shimmering. Season chicken thighs with salt and add to pot skin side down,cook until skin is golden, abdut 5 minutes then flip ahd cook until other side is also brown, about another 4 minutes.Transfer to a plate and reserve. Add onion,carrot,and celery to the pot and cook,stirring often until onions are translucent,about 5 minutes. Add curry powder and toasted spiced and st1r until the vegetables are evenly covered with the spices. Actd garlic,ginger,sweet potato,apple and plum tomato and stir to coat. Add lentils then return chicken thighs to the pot. Cover with broth or water and bring to a simmer. Cook until potatoes end lentils are soft and soup has thickened,about

1hour. Remove thighs from the soup and shred the meat and skin then return to the pot. Season to taste with salt and pepper and serve garnished with yogurt,tilantro,and red pepper flakes.

Start typing and press Enter to search

Shopping Cart