Chicken-Dal Mulligatawny Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil and sauté onions, garlic, and ginger until fragrant.
• STEP 2.Add chicken pieces and cook until browned on all sides.
• STEP 3.Add lentils, tomatoes, spices, and chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
• STEP 4.Using an immersion blender, blend the soup until smooth and creamy.
• STEP 5.Return the soup to the pot and add coconut milk. Simmer for an additional 10 minutes.
• STEP 6.Season with salt and pepper to taste. Serve hot with naan bread or rice.

Cooking Tips

• For a vegetarian version, you can omit the chicken and use vegetable broth instead.
• Adjust the spices according to your taste preferences. Add more chili powder for extra heat.
• Garnish the soup with fresh cilantro and a squeeze of lemon juice for added freshness.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave until heated through.
• Serve the soup hot with your choice of bread or rice for a complete meal.