Rye Free Mulligatawny Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

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Ingredients

6 servings

2 tbsp unsalted butter
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
McCormick Curry Powder - 1.75 Oz Badia Curry Powder Jamaican Style Bottle - 2 Oz McCormick Gourmet Organic Curry Powder - 1.75 Oz Spice Islands Curry Powder Spicely Organic Curry Powder Salt Free, 1 each
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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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