Photo of Mulligatawny by WW

Mulligatawny

9
4
4
SmartPoints® value per serving
Total Time
6 hr 35 min
Prep
20 min
Cook
6 hr 15 min
Serves
6
Difficulty
Moderate
This meaty soup is popular in India and our version still has all the warming flavours you’d expect, but is topped with a muddle of shallots, cucumber and mint for added freshness. Yum!

Ingredients

Olive oil

1 tbs

Skinless chicken thigh

450 g, (buy 500g) trimmed, cut into 2cm pieces

Brown onion

1 medium, finely chopped

Celery

2 individual, thinly sliced

Garlic

2 clove(s), crushed

Curry powder

1 tbs

Chicken stock

6 cup(s), (1.5L)

Dry lentils

2 cup(s), (400g)

Green apple, peeled

1 medium, grated

Light coconut milk

160 ml, light

Lemon juice

2 tbs

Lebanese cucumber

1 medium, finely chopped

Green shallot(s)

2 individual, thinly sliced

Fresh mint

2 tbs, chopped

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Cook chicken, in batches, stirring occasionally, for 3–4 minutes or until lightly browned. Transfer to a 4.5 litre (18-cup) slow cooker.
  2. Cook onion and celery in same pan, stirring, for 5 minutes, or until softened. Add garlic and curry powder and cook, stirring, for 30 seconds. Add stock and bring to the boil. Transfer to slow cooker.
  3. Stir in lentils, apple and coconut milk. Cook, covered, on low for 6 hours (or high for 3 hours). Stir in juice and season with salt and pepper. Serve topped with cucumber, shallots and mint.

Notes

TIPS: The soup will thicken when cooled. Thin it with a little stock or water when reheating if you like. ON THE STOVETOP - If you don’t have a slow cooker, cook soup in a large covered saucepan over low heat for 30 minutes or until lentils are tender.