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–+ servings

Spiced Indian Lentil Soup Recipe

Warm up with this hearty mulligatawny soup, a fragrant Indian broth with chicken and rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Main
Cuisine: Indian
Calories: 346
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tbsp vegetable oil or ghee
  • 1 stalk celery diced
  • 1 onion diced
  • 1 carrot diced
  • 2 cloves garlic
  • 1 tbsp ginger grated
  • 1 tbsp prepared Indian curry paste such as Madras Curry by Patak’s or similar
  • 2 litres / 8cups This is an affiliate link. chicken stock
  • 200g / 1 cup red split lentils
  • 100g / 1/2 cup This is an affiliate link. basmati rice
  • 2 chicken breasts or equivalent amount dark meat cooked
  • 3 cubes / 2/3 cup frozen spinach
  • 1/2 lemon juice of
  • salt to taste

Method
 

  1. Heat one tablespoon of oil in a large soup pot over low heat. Sauté diced onion, carrot, and celery for five minutes. Add minced garlic, grated ginger, and curry paste, then cook for 30 seconds while stirring. Pour in the chicken stock, red split lentils, and rice. Increase the heat and bring the mixture to a boil.
  2. Boil for 10 minutes over medium heat. Add diced cooked chicken and frozen spinach. Cook for 5 to 7 minutes until the lentils and rice are soft. Squeeze in lemon juice and season with salt to taste.

Nutrition

Calories: 346kcalCarbohydrates: 33gProtein: 32gFat: 8gSaturated Fat: 3gCholesterol: 57mgSodium: 560mgFiber: 10gSugar: 7g

Notes

The soup might get too thick after standing for a while as rice absorbs the liquid. Simply add some chicken or vegetable stock, or even water to thin it out and bring to a boil.