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Red Lentil and Chicken Soup

A Variation of Indian Mulligatawny Soup


1 cup Red Lentils (Masoor Dal)
1 medium potato, peeled and diced
5 cups chicken broth
1/2 tsp turmeric
6 cloves garlic
1 1/2 ounces fresh ginger root
3/4 pound skinless boneless chicken breast
3 tbs canola or peanut oil
1/2 tbs ground cumin
1/2 tbs ground coriander seed
Cayenne pepper to taste (optional)
2 tbs lemon juice
10 oz water
1 cup non-fat Greek-style yogurt
3 tbs cilantro chopped


Carefully pick through lentils and remove any small stones or extraneous matter. Bring the chicken broth to a boil and add the lentils and turmeric. Lower the heat and simmer for approximately 30 minutes.
Add the potato and continue to simmer for an additional 30 minutes.
While the mixture is simmering, pulse the garlic and ginger with about 5 tbs of water to a smooth paste, and set aside. Cut the chicken intro small dice and season liberally with salt and pepper, and set aside.
Carefully puree the lentil and potato mixture in batches using a blender or food processor.
Gently fry the ginger-garlic paste, the cumin and coriander and cayenne pepper until the mixture is well browned and dry, taking care not to burn it.
Add the diced chicken and continue to cook gently for about 5 minutes. Add 1 cup of water and bring the mixture to a boil. Lower the heat and simmer for an additional 5 minutes, or until the chicken is cooked through.
Add the pureed soup mixture and the lemon juice.
Adjust seasoning with salt, pepper and additional lemon juice to taste
Combine the yogurt, cilantro and salt to taste
Serve the soup with a spoonful of the yogurt and with warm Nan or Pita bread

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Nutritional Information
Per Serving

no nutrition information available

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