Mulligatawny (Peppered) Soup

Classic, and very yummy example of British-Indian collaboration, at its best.

Easy to make, and perfect for utilizing fresh, seasonal garden vegetables. If you like taste of coconut, you will love this soup; -why not give it a try?
Ingredients - (Approx. 8 servings).
4 cups, water,
1/2 cup, red lentils,
1 onion, peeled, and chopped,
1 tbsp freshly grated ginger or
1 tsp ground ginger,
1 garlic clove, minced,
2 tbsp vegetable oil,
1 tsp Curry powder,
1 carrot,
1 zucchini,
1/4 cup Basmati rice,
1 cup, cooked/chopped chicken meat,
1 (15 oz.) can, coconut milk,
1 tbsp freshly ground cumin,
Lemon/Lime wedges,
chopped Cilantro (fresh Coriander)
salt & pepper

(1) Bring water, and lentils to a boil, then lower the temperature, and simmer, till lentils are cooked. Blend lentils, and liquid together. Reserve.
(2) Wash, peel, and finely dice carrots. Wash, and dice zucchini (cut the seeded part out, if necessary). Reserve.
(3) Warm oil in a casserole-style pan, over Medium heat.
(2) Add chopped onions, minced garlic, and ginger root, season with salt, and cook covered, for 5 minutes (till onions become translucent).
(3) Add Curry powder, carrots, zucchini, cumin, finely chopped chicken meat, and Basmati rice to the pot. Mix and cook all for a few more minutes.
(4) Add coconut milk, and water-lentil mixture to the pot. Combine, and let it simmer till rice, and vegetables are cooked. Season with freshly ground pepper, and more salt (if needed).
Serving -
Serve in individual bowls. Squeeze a little lemon/lime juice over each serving, and garnish with fresh, chopped Cilantro (Coriander).Bon Appetit!
Other Notes
(0_) This soup is also great with diced Summer squash, cauliflower florets, or broccoli. For best results, always use freshest, seasonal vegetables from your garden.
(00_) Coconut milk, while very tasty has got a little bit of fat in it. To get rid of most of it, chill Mulligatawny soup in a refrigerator first. Cold temperature will make fat gathered solid on top of soup. Scoop it out, discard, then warm and serve your soup, fat free!
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
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Special Thanks
Special Thanks to Town & Country Gardens Contributors: blogger, bulabean, dive-angel (Karin), flickr, Jasmine&Roses, LeaMoser, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams

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