Try our Mulligatawny Soup for a dish that will spice up your day! Mulligatawny Soup has roots in Indian cuisine, so prepare yourself for one tasty soup.
What You Need
Original recipe yields 8 servings
1 Tbsp. oil
2 large onion s, chopped
2 cloves garlic, minced
1 Tbsp. curry powder
1/2 tsp. ground red pepper (cayenne)
1/2 tsp. ground turmeric
2 pkg. (9 oz. each) frozen lentil s, rinsed
4 cups fat-free reduced-sodium chicken broth
1 Tbsp. HEINZ Apple Cider Vinegar
1 cup chopped cooked boneless skinless chicken breast s
1 cup coconut milk
2 Granny Smith apple s, chopped
8 dashes LEA & PERRINS Worcestershire Sauce
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Let's Make It
Heat oil in 4-qt. Dutch oven on medium-high heat. Add onions and garlic; cook 3 to 4 min. or until golden brown, stirring occasionally. Add curry powder, pepper and turmeric. Stir in lentils until coated. Add broth and vinegar; bring to boil.
Simmer on medium-low heat 10 to 15 min or until lentils are tender. Stir in chicken, coconut milk and apples.
Top each serving with a dash of Worcestershire sauce.
Prepare using lite coconut milk and LEA & PERRINS Reduced Sodium Worcestershire Sauce.
Serve over hot cooked basmati or brown rice.
Serve with lemon wedges.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.