Mulligatawny Soup Recipe
(serves: 4-6)

3 tbsp
1 tsp
1 tsp
1 tsp
1 tsp
1 1/2 tsp
1/8 - 1/4 tsp
200 g/ 7 oz
175 g/ 1 cup
1.2 liters/ 4 cups
1 tsp
1 tbsp
1 tbsp
 

olive or groundnut oil
fresh root ginger, grated to a pulp
garlic, crushed to a pulp
ground cumin
ground coriander
curry powder
cayenne pepper
skinned & boned chicken thighs, cut into 1 cm dice
red split lentils, picked over, washed & drained
chicken stock
salt, or to taste
fresh lemon juice
finely chopped fresh coriander

Method:

1. Heat the oil in a heavy-based saucepan over medium-high heat, when hot add the ginger and garlic and stir-fry for 10 seconds. Add the cumin, coriander, curry powder and cayenne, stir and cook for a further 10 seconds, then put in the diced chicken and stir for 30 seconds.

2. Add the split lentils, chicken stock and salt and bring to the boil. Partly cover the pan, reduce the heat to low and simmer for 45 minutes or until the lentils are very soft.

3. Add the lemon juice and fresh coriander and stir to mix well.

4. Stir the soup well before serving as all dal soups tend to separate slightly.

PREPARATION TIME: 15 minutes                             COOKING TIME: 50 minutes

 

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