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Hearty Mulligatawny Soup

Get ready to fall head over heels for this incredible mulligatawny soup that’s about to become your cold-weather obsession!

This isn’t just any ordinary soup – it’s a fragrant, soul-warming bowl of pure comfort that combines the best of Indian spices with hearty chicken, tender lentils, and perfectly cooked basmati rice.

Every spoonful delivers layers of complex flavors that dance on your taste buds, from the aromatic curry paste that forms the flavor foundation to the bright pop of fresh lemon juice that ties everything together beautifully.

What makes this recipe absolutely irresistible is how it transforms simple, wholesome ingredients into something truly spectacular in just 30 minutes.

The red split lentils break down slightly during cooking, creating a naturally creamy texture that’s both satisfying and nutritious, while the basmati rice adds the perfect tender bite.

The frozen spinach melts seamlessly into the broth, adding vibrant color and essential nutrients without any fuss.

This is comfort food at its finest – the kind of soup that fills your kitchen with incredible aromas and leaves everyone asking for seconds (and thirds!).

Ingredients

For the aromatic base

1 tablespoon vegetable oil or ghee
1 stalk celery, diced
1 onion, diced
1 carrot, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon prepared Indian curry paste (such as Madras Curry by Patak’s)

For the soup

2 litres (8 cups) chicken stock
200 g (1 cup) red split lentils
100 g (1/2 cup) basmati rice
2 chicken breasts or equivalent amount dark meat, cooked and diced
3 cubes (2/3 cup) frozen spinach
1 /2 lemon, juiced
Salt to taste

Instructions

Prepare the aromatic foundation

1 Heat 1 tablespoon of vegetable oil or ghee in a large soup pot over low heat. The oil should shimmer but not smoke – this gentle heat prevents the vegetables from browning too quickly and ensures they develop sweet, caramelized flavors.
2 Add the diced onion, carrot, and celery to the pot and sauté for 5 minutes, stirring occasionally. You’ll know they’re ready when the onions become translucent and the vegetables have softened slightly but still retain some texture.
3 Add the minced garlic, grated ginger, and curry paste to the pot. Cook for 30 seconds while stirring constantly to prevent burning. This brief cooking time awakens the spices and releases their essential oils, creating the aromatic base that makes this soup so special.

Build the soup base

4 Pour in the chicken stock, then add the red split lentils and basmati rice. Turn the heat up to medium-high and bring the mixture to a rolling boil. The lentils will initially float on the surface before gradually absorbing liquid and sinking.
5 Once the soup reaches a boil, reduce heat to medium and cook for 10 minutes. During this time, the lentils will begin to break down and the rice will start to tender, creating the soup’s characteristic hearty texture.

Finish and season

6 Add the cooked chicken (diced into bite-sized pieces) and frozen spinach cubes directly to the pot – no need to defrost the spinach first. Cook for 5-7 minutes until the lentils are completely soft and the rice is tender but not mushy.
7 Remove from heat and squeeze the lemon juice directly into the soup. Season with salt to taste, starting with 1/2 teaspoon and adjusting as needed. The lemon brightens all the flavors and adds the perfect acidic balance to the rich, spiced broth.

Recommended Equipment and Kitchen Tools

Recommended Tools (for best results):

Large soup pot or Dutch oven – A heavy-bottomed pot distributes heat evenly and prevents the aromatic base from burning while you build the flavors
Wooden spoon or silicone spatula – Perfect for stirring the curry paste and spices without scratching your cookware
Sharp chef’s knife – Essential for efficiently dicing the vegetables into uniform pieces that cook evenly
Microplane grater – Creates perfectly fine grated ginger that distributes throughout the soup without large chunks

Helpful Upgrades:

Immersion blender – If you prefer a smoother texture, you can partially blend the soup while leaving some chunks for texture
Fine-mesh strainer – Useful for rinsing the red split lentils before adding them to remove any debris
Digital kitchen scale – Ensures accurate measurements, especially for the lentils and rice ratios

Nice-to-Have Options:

Ladle with pour spout – Makes serving neat and prevents spills when transferring to bowls
Storage containers with tight lids – This soup keeps beautifully and tastes even better the next day

Recipe Variations and Dietary Modifications

Vegetarian/Vegan Adaptations:

Replace chicken stock with vegetable stock and omit the chicken pieces
Add 1 cup diced firm tofu or 1/2 cup cooked chickpeas for protein
Use coconut oil instead of ghee for completely plant-based version
Increase lentils to 1.5 cups for extra protein and heartiness

Spice Level Modifications:

Mild version: Use 1/2 tablespoon curry paste and add 1 teaspoon ground coriander for warmth without heat
Spicy version: Add 1/4 teaspoon cayenne pepper or 1 diced jalapeño with the aromatics
Extra fragrant: Include 1/2 teaspoon garam masala and 1/4 teaspoon turmeric

Texture Variations:

Chunky style: Add 1 diced potato and 1/2 cup green peas for more vegetables
Creamy version: Stir in 1/4 cup coconut milk or heavy cream at the end
Heartier option: Use 3/4 cup basmati rice instead of 1/2 cup

Protein Alternatives:

Turkey: Use leftover roasted turkey instead of chicken
Lamb: Diced cooked lamb adds rich, gamey flavor
Seafood: Add 1 lb cooked shrimp in the last 2 minutes of cooking

Nutritional Information and Health Benefits

Key Nutritional Highlights:
This hearty mulligatawny soup provides approximately 280-320 calories per serving, making it a satisfying yet reasonable meal option. Each bowl delivers a well-balanced combination of 25-30g protein from the chicken and lentils, 35-40g complex carbohydrates from the rice and lentils, and 6-8g fiber that promotes digestive health and helps maintain stable blood sugar levels.

Health Benefits of Main Ingredients:
The red split lentils are nutritional powerhouses, packed with folate, iron, and potassium while providing plant-based protein and soluble fiber that supports heart health. Fresh ginger offers natural anti-inflammatory compounds called gingerols, which may help reduce inflammation and support digestive comfort. The curry spices, particularly turmeric often found in curry paste, contain curcumin with potent antioxidant properties. Spinach contributes vitamin K, vitamin A, and iron, while the chicken provides complete protein with all essential amino acids.

Dietary Considerations:
This soup is naturally gluten-free when using certified gluten-free curry paste, making it suitable for those with celiac disease or gluten sensitivity. It’s also dairy-free as written, though you can add cream if desired. The combination of protein, fiber, and complex carbohydrates creates a satisfying meal that helps maintain steady energy levels throughout the day.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Red split lentils → Yellow split lentils or orange lentils (same cooking time and texture)
Basmati rice → Jasmine rice or long-grain white rice (cooking time remains the same)
Fresh ginger → 1 teaspoon ground ginger (add with the curry paste)
Curry paste → 2 teaspoons curry powder + 1 teaspoon tomato paste mixed together

Budget-Friendly Swaps:

Chicken breasts → Rotisserie chicken from the grocery store (often more economical)
Fresh vegetables → 2 cups frozen mixed vegetables (carrots, celery, onions)
Chicken stock → 8 cups water + 2 chicken bouillon cubes
Ghee → Regular vegetable oil or butter

Pantry Emergency Substitutions:

Red split lentils → 1 cup dried yellow split peas (increase cooking time by 5 minutes)
Fresh spinach → 2 cups fresh spinach leaves added in the last minute
Lemon juice → 2 tablespoons white wine vinegar or apple cider vinegar
Curry paste → 1 tablespoon curry powder + 1/2 teaspoon each: cumin, coriander, and paprika

Pro Tips for Substitutions:

When using dried herbs instead of fresh, use 1/3 the amount called for
If substituting coconut milk for some of the stock, use no more than 1 can (400ml) to prevent overwhelming the other flavors

Make It Diabetes-Friendly

Carb Modifications:

Reduce rice from 1/2 cup to 1/4 cup basmati rice, saving approximately 15g carbohydrates per serving
Increase protein by adding an extra chicken breast, diced, to help slow carbohydrate absorption
Add more vegetables like 1 cup diced zucchini or bell peppers for volume without significant carbs

Portion & Blood Sugar Management:

Recommended serving size: 1.5 cups instead of 2 cups for better portion control
Estimated carbs per modified serving: Approximately 25-28g compared to 35-40g in the original version
Pair with protein: Serve with a small side of Greek yogurt or 2 tablespoons nuts for additional protein and healthy fats

Preparation Tips:

Cook rice separately and add only 2-3 tablespoons per bowl, allowing individuals to control their carb intake
Double the lentils to 2 cups for extra fiber and protein while maintaining satiety
Add healthy fats like 1 tablespoon olive oil drizzled on top to help slow glucose absorption

Total Carb Reduction: These modifications can reduce carbohydrates by 30-40% while maintaining the soup’s satisfying, hearty character.

Perfect Pairing Suggestions

Beverage Pairings:
A crisp Riesling or Gewürztraminer complements the aromatic spices beautifully, while their slight sweetness balances any heat from the curry. For beer lovers, a wheat beer or Belgian witbier provides a refreshing contrast to the rich, warming flavors. Non-alcoholic options include chai tea (served hot or iced) that echoes the Indian spice profile, or sparkling water with lime to cleanse the palate between spoonfuls.

Side Dish Recommendations:
Warm naan bread or crusty sourdough is perfect for dipping and soaking up the flavorful broth. A simple cucumber raita (yogurt with diced cucumber and mint) provides cooling contrast to the warming spices. Roasted cauliflower with turmeric and cumin echoes the soup’s flavor profile while adding textural variety. For a lighter option, serve with a crisp green salad dressed with lemon vinaigrette.

Complete Meal Ideas:
Start with vegetable samosas or poppadoms as appetizers, then serve the soup as the main course with basmati rice pilaf on the side. For dessert, mango lassi or cardamom rice pudding continues the Indian-inspired theme. This soup also works beautifully as part of a soup and salad lunch, paired with mixed greens and grilled chicken.

Occasion Suggestions:
Perfect for casual weeknight dinners when you want something special but quick, or weekend meal prep since it keeps and reheats beautifully. Excellent for autumn and winter entertaining, served in small cups as an elegant starter, or as the centerpiece of a cozy dinner party with Indian-inspired sides.

Pro Tips and Troubleshooting

Professional Cooking Tips:
Always toast your spices and curry paste briefly before adding liquid – this 30-second step intensifies flavors dramatically and prevents the raw, harsh taste that uncooked spices can have. When adding the lentils, give them a quick rinse in cold water to remove any dust or debris that could cloud your broth. For the richest flavor, use homemade chicken stock or upgrade to a high-quality store-bought version with no added MSG.

Common Mistake Prevention:
Don’t rush the initial vegetable sauté – those 5 minutes of gentle cooking develop sweetness that forms the flavor foundation. Avoid boiling the soup vigorously once you’ve added the chicken, as this can make the meat tough and stringy. If your soup becomes too thick, thin it with additional stock rather than water to maintain flavor intensity.

Storage and Reheating:
This soup actually improves overnight as flavors meld and develop. Store in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, you may need to add extra stock as the rice and lentils continue absorbing liquid. Reheat gently over medium-low heat, stirring occasionally, and refresh with a squeeze of fresh lemon juice before serving.

Make-Ahead Strategies:
Prepare the soup base through step 5, then cool and refrigerate. When ready to serve, reheat and add the chicken, spinach, and lemon juice. This method prevents overcooking the protein while allowing flavors to develop. The soup can also be doubled easily for meal prep or entertaining larger groups.

This mulligatawny soup represents everything wonderful about comfort food – it’s nourishing, flavorful, and incredibly satisfying while being surprisingly quick to prepare. The beautiful balance of protein, vegetables, and aromatic spices creates a meal that feels both exotic and familiar, perfect for expanding your culinary horizons without complicated techniques or hard-to-find ingredients. Whether you’re serving it to family on a busy weeknight or impressing guests at a dinner party, this soup delivers restaurant-quality results with home-kitchen simplicity that’ll have everyone coming back for more.