Eosinophilic Esophagitis Friendly Mulligatawny Soup
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.6(23)
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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 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 2 stalks celery, finely diced
- 1 medium carrot, peeled and finely diced
- 1 medium granny smith apple, peeled, cored, and finely diced
- 2 tbsp mild curry powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 tbsp tomato paste
- ½ cup red lentils, rinsed
- 6 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fresh lemon juice
- salt and pepper to taste
For serving
- 1 cup cooked basmati rice
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, celery, and carrot and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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