Eosinophilic Esophagitis Friendly Classic Mulligatawny
Total time1 hr 10 min
Prep time20 min
Cook time50 min
4.8(27)
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Learn more →Ingredients
6 servings
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp neutral oil (such as canola or vegetable oil)
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 large carrot, peeled and diced
- 2 stalks celery, diced
- 1 granny smith apple, peeled, cored, and diced
- 2 tbsp mild curry powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper
- 2 tbsp tomato paste
- ½ cup red lentils, rinsed
- ¼ cup long-grain white rice, rinsed
- 6 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fresh lemon juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Melt the butter with the oil in a large Dutch oven or heavy-bottomed pot over medium heat until the butter is foamy and the fat shimmers.
- 2
Add the onion, carrot, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
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