Chicken Mulligatawny Soup with Lentils and Curry

Chicken Mulligatawny Soup with Lentils and Curry : A thick Indian soup flavored with curry, red lentils, apple and chicken, finished with a swirl of coconut milk.

• 4 servings
• Preparation 15 min
• Cooking 30 min
• Total 45 min
• Level easy
• Devices TM7 · TM6 · TM5

Ingredients : chicken mulligatawny soup

• 1 onion
• 2 cloves of garlic
• 1 carrot
• 1 apple
• 20 g butter
• 2 tbsp curry powder
• 100 g red lentils
• 900 ml chicken broth
• 300 g boneless skinless chicken breasts
• 100 ml coconut milk
• 1 lemon

Preparation : chicken mulligatawny soup

1. Put the onion, garlic, carrot and apple pieces in the bowl, then chop. 6 secspeed 5
2. Add the butter and curry powder, then saute. 4 min100°Cspeed 1
3. Add the lentils, broth and cubed chicken, then cook. 20 min100°Cspeed 1reverse
4. Remove the chicken and cut it into small pieces, then blend the soup. 40 secspeed 8
5. Add the chicken, coconut milk and a squeeze of lemon juice, then reheat. 3 min90°Cspeed 1reverse
6. Serve hot with cilantro.

Storage: 3 days in the refrigerator, 2 months in the freezer.

You can make this dish stress free with simple ingredients. Allow about 45 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.