Red Mulligatawny Soup

A rich and hearty soup with red lentils, chicken, and aromatic spices, topped with a touch of coconut milk for a delightful twist.

Ingredients:

• 1 cup red lentils
• 1 cup diced chicken
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 4 cups chicken broth
• 1 can 14 oz diced tomatoes
• 1/2 cup coconut milk
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions:

Rinse the red lentils under cold water

In a large pot, heat olive oil over medium heat

Add onions, carrots, celery, and garlic

Saut until vegetables are softened

Add curry powder, cumin, coriander, and turmeric

Stir to combine

Add chicken and cook until browned

Pour in chicken broth and bring to a boil

Reduce heat, add red lentils and simmer until lentils are tender

Stir in diced tomatoes and coconut milk

Simmer for an additional 10 minutes

Season with salt and pepper to taste

Serve hot, garnished with fresh cilantro

Enjoy your flavorful Red Mulligatawny Soup!