Thursday, December 27, 2012

Mulligatawny Soup (Dairy and Gluten/Grain Free)

Mulligatawny, which mean pepper water, is a traditional Indian soup using a combination of spices.  There are many different ways to make this soup.  I used garam masala as my base spice but I have seen other versions using curry instead.  This recipe was a hit with my family and was a great way to use some left over Christmas turkey.

  • 1 tablespoon olive oil 
  • 1 cup chopped onion
  • 3 minced cloves garlic 
  • 1 1/2  tablespoons garam masala 
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 1/2 teaspoon curry powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 8 cups chicken or vegetable broth (or combination of water/broth)
  • 2 bay leaves
  • 2 cups dried red lentils
  • 2 1/2 cups chopped cooked chicken or turkey
  • 1 cup coconut milk
  • juice from 1/2 a lemon or 1 lime

  1. In a large pot heat oil.  Cook onion for 3-5 minutes.  Add garlic and spices.  On a low to medium heat and while stirring cook spices (except bay leaves) for 2-3 minutes to bring out their flavours.
  2. Add broth, bay leaves, lentils, and chicken.
  3. Bring to a boil and add coconut milk.
  4. Cook on for approximately 20 minutes until lentils are tender and flavours are blended.
  5. Enjoy!

1 comment:

  1. Merry Christmas Irene!! Hope you enjoyed a great holiday with your family.