OUR RECIPES
MULLIGATAWNY SOUP
- Serves 4/6
- Prep time 15 mins
- Cooking time 45 mins
Ingredients
- Olive oil: 3 tablespoon
- Root ginger (fresh) 1 teaspoon gartedpilp
- Cumin: 1 teaspoon ground
- Coriander: 1 teaspoon
- Curry powder: 1 and hald teaspoons
- Cayenne pepper: 1 haf teaspoon
- Chicken: 250 grams, cut into small pieces
- Red lentil: 175 grams picked over, washed and drained
- Chicken stock: 2 pints
- Salt: 1 teaspoon or to taste
- Fresh Coriander: 1 tablespoon fienly chopped (to garnish)
Cooking Instructions
Heat the oil in a pan over medium heat oil, when it is hot, put in the ginger and garlic pulp, stir for 10-15 seconds then add cumin, coriander, cayenne and curry powder, stir for another 10-15 seconds and then put in the chicken and stir for 30 seconds. Add the lentils, chicken stock and bring to the boil. Partly cover the pan and reduce the heat, then cook for 40 minutes or until lentils are soft.
Add fresh coriander and lemon juice, stir the mix well.