Mulligatawny Soup is a rich and flavorful fusion dish with origins in Indian cuisine but adapted to British tastes during the colonial era. The name “Mulligatawny” is derived from the Tamil words “milagu” (pepper) and “thanni” (water), literally meaning “pepper water.” However, the dish as we know it today is more of a hearty soup, often made with chicken, lentils, vegetables, and a blend of Indian spices, sometimes enriched with coconut milk or cream. It’s a wonderful example of how culinary traditions can evolve and blend, creating a dish that is comforting, fragrant, and satisfying.

Ingredients:

• 1 cup red lentils, rinsed
• 1 onion, finely chopped
• 2 carrots, peeled and chopped
• 1 apple, peeled and chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1-2 tablespoons curry powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon cayenne pepper (optional)
• 6 cups chicken or vegetable broth
• 1 can (400ml) coconut milk or 1 cup heavy cream
• 1 cup cooked chicken (optional)
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh cilantro for garnish
• 2 tablespoons ghee or vegetable oil

Instructions:

1. Sauté the Aromatics:

   • Heat ghee or oil in a large pot over medium heat. Add the chopped onions, carrots, apple, garlic, and ginger. Sauté until the onions are soft and translucent.

2. Add the Spices:

   • Stir in the curry powder, turmeric, cumin, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant.

3. Cook the Lentils:

   • Add the red lentils to the pot and stir to coat them with the spices. Pour in the broth and bring the mixture to a boil. Reduce heat and let it simmer for about 20-25 minutes, or until the lentils are fully cooked and the vegetables are tender.

4. Blend the Soup:

   • Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. Be careful if using a blender, as the soup will be hot.

5. Add Coconut Milk or Cream:

   • Return the soup to the pot (if using a blender) and stir in the coconut milk or cream. If you’re using cooked chicken, add it now. Simmer for an additional 5-10 minutes.

6. Finish with Lemon and Seasoning:

   • Stir in the lemon juice and season with salt and pepper to taste.

7. Garnish and Serve:

   • Ladle the soup into bowls and garnish with fresh cilantro. Serve hot with rice or crusty bread.

Nutritional Information (per serving, approx. 350g):

• Calories: ~250 kcal
• Proteins: ~10g
• Carbs: ~30g
• Fiber: ~8g

Nutritional Summary: Mulligatawny Soup is a nutritious and filling dish, rich in protein from lentils and chicken (if used), and packed with fiber from the vegetables and lentils. The soup provides a good balance of carbohydrates and fats, especially if coconut milk is used, making it a satisfying meal on its own. The combination of spices not only adds flavor but also brings potential health benefits, such as aiding digestion and reducing inflammation