Mulligatawny Soup ( Chicken )

1. 1

   Melt butter in deep sided frying pan (if you have one big enough) or stock pot, brown chicken over medium high heat, when brown set chicken aside.

2. 2

   Add chopped onion, carrot and turnip to the frying pan and cook, stirring occasionally until they are lightly browned. Add the curry powder, cloves and black peppercorns and cook for 1-2 minutes before adding the lentils.

3. 3

   Add stock to pan, bring to boil then add the raisins, chicken, and juices from chicken. Cover and simmer over low heat for about 1 1/4 hours.

4. 4

   Remove the chicken from the pan and discard the skin and bones. Chop the chicken into bite sized pieces, return to the soup and heat until chicken is warmed.

5. 5

   The recipe suggests using red lentils for a nice color but states you can also use green or brown ones.

* Per serving · 4 servings · Values may vary.

No additional tips available.