This Mulligatawny Soup is a vibrant, aromatic dish that combines tender chicken, wholesome rice, and fiber-packed lentils in a flavorful Indian-inspired broth.
Rich in protein and plant-based fiber, yet low in saturated fat, it’s a nourishing and satisfying choice for busy weeknights.
Quick to prepare and ideal for meal prep, it warms both body and soul.
Hearty Mulligatawny Soup
Equipment
- 1 large soup pot (approx. 5 liters)
- 1 cutting board
- 1 chef’s knife
- 1 tablespoon measuring spoon
- 1 cup measuring cup
- Wooden spoon or spatula
Ingredients
- 1 tbsp vegetable oil or ghee
- 1 stalk celery diced
- 1 medium onion diced
- 1 medium carrot diced
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp Indian curry paste e.g., Madras
- 2 liters 8 cups chicken stock
- 200 g 1 cup red split lentils
- 100 g ½ cup basmati rice
- 2 chicken breasts or equivalent dark meat cooked and diced
- 3 cubes ≈ ⅔ cup frozen spinach
- Juice of ½ lemon
- Salt to taste
Instructions
- Prepare the Aromatics: Begin by preparing all your vegetables and aromatics. Dice the onion, carrot, and celery into small, even pieces so they cook evenly. Mince the garlic cloves and grate the fresh ginger. Having all ingredients ready before you start cooking will make the process smooth and stress-free.
- Heat the Oil or Ghee: Place a large soup pot (about 5 liters) over medium-low heat and pour in 1 tablespoon of vegetable oil or ghee. Allow it to warm for a minute until it shimmers slightly. Using ghee adds a nutty depth, while vegetable oil keeps it light. Be careful not to overheat to avoid burning the aromatics in the next step.
- Sauté the Vegetables: Add the diced onion, carrot, and celery to the pot. Stir gently to coat them in the oil. Cook over low heat for about 5 minutes, stirring occasionally, until the vegetables become soft and fragrant. Slow sautéing releases their natural sweetness, forming a flavorful base for your soup.
- Add Garlic, Ginger, and Curry Paste: Reduce the heat slightly and add the minced garlic and grated ginger to the softened vegetables. Stir for 30 seconds until the fresh aromas are released. Then add 1 tablespoon of Indian curry paste, such as Madras. Stir constantly for another 30 seconds to bloom the spices, allowing them to infuse into the vegetables and oil without burning.
- Pour in the Chicken Stock: Slowly pour in 2 liters (8 cups) of chicken stock, stirring gently to combine with the sautéed vegetables and spices. Increase the heat to medium-high to bring the mixture to a gentle boil. The stock provides a rich, savory base, ensuring every ingredient has depth and flavor.
- Add Lentils and Rice: Once the stock is simmering, add 200 g (1 cup) red split lentils and 100 g (½ cup) basmati rice. Stir well so they are fully submerged in the liquid. Lentils add protein and fiber, while rice gives body and substance. Allow the mixture to reach a boil.
- Simmer the Soup: Reduce the heat to medium and let the soup simmer gently for 10 minutes. Stir occasionally to prevent sticking. This stage allows the grains to soften, the lentils to thicken the broth naturally, and the flavors to meld beautifully.
- Add Chicken and Spinach: Dice your cooked chicken into bite-sized pieces and add them to the simmering soup. Then, add 3 cubes (≈ ⅔ cup) of frozen spinach directly—no need to thaw. Stir to combine and cook for 5–7 minutes until the chicken is heated through and the spinach is fully incorporated, adding both nutrients and color.
- Season and Add Lemon: Remove the pot from heat and squeeze the juice of half a lemon into the soup. Stir well to distribute the bright, citrusy flavor. Taste and season with salt as needed. Lemon juice enhances the spices, balances richness, and gives a fresh finish to the soup.
- Serve and Enjoy: Ladle the Mulligatawny Soup into bowls while hot. Serve as a hearty lunch or comforting dinner. Optionally, garnish with fresh herbs, a drizzle of yogurt, or freshly ground black pepper. If storing for later, note that the soup may thicken; add a little stock or water and reheat gently to restore the perfect consistency.
Notes
- Dice vegetables evenly for consistent cooking and natural sweetness.
- Red split lentils thicken the soup quickly; adjust liquid if it becomes too thick.
- Use pre-cooked chicken for faster preparation, or cook chicken in the soup for extra flavor.
- Add lemon juice at the end to brighten flavors and balance spices.
- Frozen spinach can be added directly—no need to thaw.
- Adjust salt and spice levels to taste after cooking.
- Reheat gently and add stock or water if the soup thickens when standing.
- Optional garnishes like yogurt, fresh herbs, or a drizzle of coconut milk enhance flavor and presentation.
Chef’s Secrets: Tricks For Perfect Flavor
The key to a deeply flavorful Mulligatawny Soup lies in layering your spices and aromatics.
Sautéing onions, carrots, and celery slowly over low heat draws out natural sweetness, while adding garlic, ginger, and curry paste in the final seconds before the stock blooms the spices, releasing their essential oils.
For richer flavor, consider using ghee instead of vegetable oil.
Choosing red split lentils ensures a creamy texture without long cooking times, and frozen spinach works wonderfully because it preserves nutrients and color.
Finally, always taste and adjust seasoning at the end to harmonize the soup’s savory, tangy, and mildly spicy notes.
Serving Suggestions: Ways To Enjoy Soup
Mulligatawny Soup is satisfying on its own but pairs beautifully with light accompaniments.
Serve with warm naan, crusty bread, or a side of simple basmati rice for a complete meal.
A dollop of yogurt or a sprinkle of fresh cilantro adds creaminess and brightness.
This soup also makes a fantastic lunchbox option when stored in a thermos.
For added richness, a few roasted cashews or a drizzle of coconut milk on top can elevate both texture and flavor.
Storage Tips: Keep Soup Fresh Longer
This soup stores exceptionally well, making it ideal for meal prep.
Refrigerate in an airtight container for up to 3–4 days.
When reheating, add a splash of stock or water to restore the original consistency, as the rice and lentils continue to thicken the soup.
For longer storage, freeze portions in freezer-safe containers for up to 2 months.
Thaw overnight in the refrigerator and reheat gently on the stove.
Always stir well before serving to ensure even heating and flavor distribution.
Frequently Asked Questions
1. Can I use different lentils?
Yes, you can substitute red split lentils with yellow lentils or even brown lentils, but cooking times may vary. Red lentils are preferred because they soften quickly and naturally thicken the soup.
2. Can I make this soup vegetarian or vegan?
Absolutely. Replace chicken with extra vegetables, tofu, or chickpeas, and use vegetable stock instead of chicken stock. Ghee can be substituted with a neutral oil for a vegan-friendly version.
3. Can I cook the chicken directly in the soup?
Yes, raw chicken pieces can be added at the same time as the lentils and rice. Cook until the chicken reaches an internal temperature of 165°F (74°C), ensuring it’s fully cooked.
4. How can I adjust the spice level?
The curry paste provides most of the heat. For milder flavor, use less paste or choose a mild version. For extra heat, add a pinch of cayenne pepper or chili flakes when adding the paste.
5. Why is my soup too thick after standing?
As the rice and lentils absorb liquid, the soup naturally thickens. Simply stir in extra stock or water and reheat gently to restore the desired consistency. Adjust seasoning if needed after thinning.
