This fragrant Mulligatawny soup is hearty, healthy and delicious. This version is a bit of a different take on the traditional recipe with the addition of chickpeas and spinach. It's also quick to make and freezes well to enjoy later if you decide to make a larger batch.
Ingredients
1 tbsp olive oil
1 large onion, chopped
2 medium carrots, diced
2 ribs celery, diced
3 cloves garlic, minced
2 tbsp fresh ginger, minced
1 green apple, peeled and diced
2 uncooked chicken breasts, chopped
2 c packed fresh spinach, chopped (or you can use frozen)
½ c uncooked basmati rice
½ c red or yellow lentils (uncooked)
1, 19 oz can chickpeas (drained)
8 c chicken broth
1, 14 oz can coconut milk
Juice of 1 lemon
2 tsp curry powder
1 tbsp garam masala
Salt and pepper (to taste)
Chopped fresh cilantro (optional topping)
Directions
Saute the onion, carrot, celery, ginger and garlic in olive oil over medium heat for about 5 minutes or until softened. Add remaining ingredients, bring to a boil, reduce heat, cover and cook for 20 minutes or until rice and lentils are done, stirring occasionally. Top with cilantro prior to serving.
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