Indian Mulligatawny Soup

Ingredients

• 2 tablespoons vegetable oil
• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 tart apple such as Granny Smith, peeled and diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 0.5 teaspoon ground turmeric
• 0.25 cup all-purpose flour
• 6 cups chicken broth
• 0.5 cup red lentils, rinsed
• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup coconut milk
• 1 teaspoon salt, plus more to taste
• 0.25 cup fresh cilantro, chopped

Nutrition (estimated per serving)

Method

1. Set a large 5-quart pot over medium heat and add the vegetable oil, letting it warm for about 30 seconds until it shimmers.
2. Add the diced onion, carrots, celery, and apple. Cook for 7 to 8 minutes, stirring occasionally, until the onion turns soft and translucent and the apple begins to soften at the edges.
3. Add the minced garlic and ginger, stirring constantly for 1 minute until fragrant.
4. Sprinkle in the curry powder and turmeric, stirring constantly for 1 minute until the spices smell toasty and coat the vegetables in a deep golden-yellow color; watch closely, since ground spices can scorch and turn bitter within seconds in a hot, dry pot.
5. Sprinkle the flour over the mixture and stir constantly for 1 to 2 minutes to cook off the raw flour taste, which will leave the mixture looking thick and pasty.
6. Slowly pour in the chicken broth while whisking constantly to prevent lumps, adding it gradually in a steady stream rather than all at once.
7. Add the rinsed red lentils and raise the heat to high to bring the soup to a boil. Once boiling, reduce the heat to medium-low so it simmers gently with small, steady bubbles.
8. Add the chicken thigh pieces, stirring to submerge them in the liquid. Cover with the lid slightly ajar and simmer for 20 to 22 minutes, until the lentils have fully broken down and thickened the broth and a piece of chicken reads 165 degrees Fahrenheit on a food thermometer.
9. Check a lentil by pressing it against the side of the pot with a spoon - it should mash easily with no hard center, showing it is fully cooked and has helped thicken the soup.
10. Reduce the heat to low and stir in the coconut milk, warming gently for 3 to 4 minutes without letting it come to a hard boil, which can cause the coconut milk to separate.
11. Season the soup with the salt, tasting a cooled spoonful and adjusting as needed - curry powders vary widely in saltiness and heat, so taste before adding more.
12. If the soup seems thicker than you like once the lentils have fully broken down, stir in an extra splash of broth or water to reach a pourable, spoonable consistency.
13. Ladle the mulligatawny into bowls and top with the chopped fresh cilantro before serving hot.

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