Mulligatawny Soup

Gluten Free
Dairy Free
Health score
24%
Mulligatawny Soup
45 min.
8
469kcal

Suggestions


Welcome to a culinary adventure that will transport your taste buds straight to the vibrant streets of India! Our Mulligatawny Soup is a delightful fusion of flavors, combining the warmth of spices with the heartiness of chicken and lentils. This gluten-free and dairy-free dish is not only a feast for the senses but also a wholesome option for those seeking a nutritious meal.

Imagine a steaming bowl of this aromatic soup, brimming with tender chicken, creamy coconut milk, and a medley of spices like garam masala and turmeric. Each spoonful is a comforting embrace, perfect for lunch or dinner. The addition of basmati rice adds a satisfying texture, making it a complete meal that will leave you feeling nourished and satisfied.

Whether you're hosting a dinner party or simply looking to treat yourself to something special, this Mulligatawny Soup is sure to impress. With its rich flavors and vibrant colors, it’s not just a dish; it’s an experience. Plus, it’s ready in just 45 minutes, making it an ideal choice for busy weeknights or leisurely weekends alike. So gather your ingredients, roll up your sleeves, and get ready to savor a bowl of this delightful soup that’s as comforting as it is delicious!

Ingredients

  • cups roasted chicken diced cooked
  • cups chicken broth 
  • cups basmati rice cooked
  •  garlic clove chopped
  • 0.3 cup vegetable oil 
  • 0.5 teaspoon ground pepper 
  • servings lemon wedges 
  • 1.5 tablespoons garam masala 
  • teaspoon turmeric 
  • cup coconut milk unsweetened canned
  • tablespoons juice of lemon fresh
  • cups lentils dried red
  • pound onion chopped
  •  bay leaves 
  • 1.5 teaspoons ground coriander 

Equipment

  • bowl
  • pot
  • blender

Directions

  1. Heat vegetable oil in heavy large pot over medium-high heat.
  2. Add onions and cook until golden brown, stirring frequently, about 15 minutes.
  3. Add garlic and sauté 2 minutes.
  4. Add garam masala and next 4 ingredients; stir 1 minute.
  5. Add lentils; stir until coated.
  6. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
  7. Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.
  8. Divide rice among bowls.
  9. Pour soup over.
  10. Garnish with lemon wedges; serve.

Nutrition Facts

Calories469kcal
Protein23.3%
Fat34.97%
Carbs41.73%

Properties

Glycemic Index
31.64
Glycemic Load
16.61
Inflammation Score
-9
Nutrition Score
23.959999975951%

Flavonoids

Catechin
0.16mg
Eriodictyol
0.49mg
Hesperetin
1.09mg
Naringenin
0.08mg
Apigenin
0.01mg
Luteolin
0.03mg
Isorhamnetin
2.84mg
Kaempferol
0.37mg
Myricetin
0.05mg
Quercetin
11.57mg
Gallocatechin
0.06mg

Nutrients percent of daily need

Calories:468.71kcal
23.44%
Fat:18.59g
28.59%
Saturated Fat:8.57g
53.56%
Carbohydrates:49.91g
16.64%
Net Carbohydrates:33.9g
12.33%
Sugar:4.85g
5.39%
Cholesterol:26.25mg
8.75%
Sodium:108.2mg
4.7%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.86g
55.72%
Fiber:16.01g
64.04%
Manganese:1.2mg
60.12%
Folate:235.62µg
58.91%
Phosphorus:410.45mg
41.05%
Vitamin B3:7.67mg
38.34%
Vitamin B1:0.46mg
30.9%
Iron:5.23mg
29.06%
Vitamin B6:0.56mg
27.97%
Potassium:916.77mg
26.19%
Copper:0.52mg
25.78%
Selenium:17.85µg
25.5%
Zinc:3.47mg
23.12%
Magnesium:88.95mg
22.24%
Vitamin B5:1.6mg
16.02%
Vitamin K:15.2µg
14.48%
Vitamin B2:0.24mg
14.33%
Vitamin C:10.56mg
12.8%
Calcium:68.13mg
6.81%
Vitamin E:0.91mg
6.04%
Vitamin B12:0.34µg
5.63%
Vitamin A:87.32IU
1.75%
Source:Epicurious