Halal Mulligatawny Soup
Mulligatawny is a traditional, rich, and creamy Indian curry soup made with lentils. It's usually served with rice and vegetables.
Servings: 4 servings
Calories: 277kcal
Ingredients
For the Soup Base:
- 2 tablespoons of halal-certified ghee or coconut oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon of grated fresh ginger
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of ground black pepper
- 1 cup of red lentils, rinsed
- 1 medium carrot, diced
- 1 medium apple, peeled and diced
- 1 can (400 milliliters) of coconut milk
- 4 cups of halal chicken stock or vegetable stock
Optional Additions:
- 300 grams of halal chicken breast, diced, or cubed tofu for a vegetarian option
For Garnishing:
- Fresh cilantro leaves
- Lemon wedges
- Cooked basmati rice (optional)
Instructions
Prepare the Base:
- Heat ghee or coconut oil in a large soup pot over medium heat. Add chopped onion, garlic, and ginger, sautéing until fragrant and softened.
Add Spices and Vegetables:
- Stir in ground cumin, coriander, turmeric, and black pepper. Cook for 1 minute to toast the spices. Add the diced carrot, apple, and rinsed lentils, stirring to coat them in the spices.
Simmer the Soup:
- Pour in the coconut milk and stock. Bring to a boil, then reduce the heat to low and let the soup simmer for 25–30 minutes, or until the lentils and vegetables are tender.
Blend for Creaminess:
- Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only part of the soup and leave some vegetables and lentils whole.
Add Protein (Optional):
- If using chicken, add the diced pieces to the soup and simmer for an additional 10 minutes until fully cooked. For a vegetarian version, stir in cubed tofu and heat through.
Serve and Garnish:
- Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lemon juice. Serve with cooked basmati rice for a heartier meal.