Mulligatawny Stew

Prep: 15 mins

Cook: 50 mins

Difficulty: Intermediate

Servings: 4 Servings

Mulligatawny is one of those soups that goes best with a cold winter day. It’s a snap to make and very adaptable to your choice of protein — meat or plant-based. As far as cooking it, you can let a Dutch oven or large pot do all the heavy lifting for you.

Ingredients

1 large yellow onion
8 cloves garlic
2 Thai or bird’s eye chilies or 1 medium serrano pepper
15 curry leaves (optional)
2 dried bay leaves
2 large carrots (about 10 ounces total)
2 medium zucchini (about 1 pound total)
1 medium apple, such as gala
1 small lemon
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon ground coriander
3/4 teaspoon red chili powder, plus more for serving
3/4 teaspoon ground turmeric
3/4 teapoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 cup olive oil
1 tablespoon tomato paste
1 teaspoon granulated sugar
1/2 cup dried red lentils
1 (32-ounce) carton low-sodium vegetable or chicken broth (4 cups), divided
1 cup water
1 pound cooked boneless, skinless chicken breasts
1/4 cup heavy cream, plus more for serving
1 small handful fresh basil sprigs, plus more for serving

Instructions

Prepare the following, adding each to the same medium bowl as it is completed: Dice 1 large yellow onion (1 3/4 to 2 cups). Mince 8 garlic cloves. Split 2 Thai chilies or 1 medium serrano pepper lengthwise; remove the seeds from the serrano if desired for a less spicy mulligatawny. Add 15 curry leaves if using and 2 dried bay leaves.
Cut the following into small dice: 2 large carrots (peel first, about 2 cups), 2 medium zucchini (about 3 cups), 1 medium apple (about 1 cup). Juice 1 small lemon until you have 1 tablespoon juice.
Place 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon ground coriander, 3/4 teaspoon red chili powder, 1 teaspoon ground coriander, 3/4 teaspoon ground turmeric, 3/4 teaspoon ground cumin, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cinnamon in a small bowl.
Heat 1/4 cup olive oil in a Dutch oven over medium-high heat until shimmering. Add the onion mixture and sauté until the onion is translucent and just barely starting to brown, 3 to 4 minutes. Add the carrots and zucchini and sauté until starting to turn translucent, about 2 minutes. Add the apples and sauté for 2 to 3 minutes. Add the spice mixture and stir until everything is well coated.
Add the lemon juice, 1 tablespoon tomato paste, and 1 teaspoon granulated sugar, and stir to combine. Add 1/2 cup dried red lentils and sauté for 2 minutes.
Add 3 cups of the low-sodium vegetable or chicken broth and 1 cup water, and stir to combine. Bring to a boil. Reduce the heat to maintain a simmer and cook, stirring frequently, until the lentils are tender and the soup thickens, about 20 minutes. Meanwhile, shred 1 pound cooked boneless, skinless chicken breasts into bite-sized pieces with your hands or 2 forks.
Add the chicken, remaining 1 cup low-sodium vegetable or chicken broth, 1/4 cup heavy cream, and a handful of fresh basil leaves. Stir to combine and simmer until the flavors meld, about 10 minutes.
Remove and discard the curry and bay leaves. Serve garnished with more fresh basil leaves, a drizzle of heavy cream, and a generous pinch of red chili powder for more spice if desired.