MULLIGATAWNY SOUP

Mulligatawny Soup image

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.

Provided by My Food and Family

Categories Home

Time 35m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 Tbsp. oil
2 large onions, 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 lentils, rinsed
4 cups fat-free reduced-sodium chicken broth
1 Tbsp. HEINZ Apple Cider Vinegar
1 cup chopped cooked boneless skinless chicken breasts
1 cup coconut milk
2 Granny Smith apples, chopped
8 dashes LEA & PERRINS Worcestershire Sauce

Steps:

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.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 12 g

*** Explore more Mulligatawny Soup Recipes »

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