Recipe by pattikay in L.A.
This is a thick and hearty soup from Low Fat One Dish Meals From Around The World - an Anglo-Indian recipe, this was posted for ZWT III. I spiced this up with some cayenne pepper and garam masala when I made it.
Top Review by Deb in TX
I made this for a big family get-together, and it got rave reviews even from those who said they normally hate mulligatawny soup. The only change I made was to sub for the curry powder (don't like curry) with 1 tablespoon of the following mix: 1/4 tsp. coriander seeds, 1/8 tsp dried mustard, 1/8 tsp black pepper, 1/8 tsp fennel seeds, 1/8 tsp cloves, 1/4 tsp cumin seeds, 1/8 tsp cardamom, 1/8 tsp turmeric, dash ground cinnamon, 1/4 tsp ground cayenne, 1/4 tsp ginger.
- 2 boneless skinless chicken breasts
- 1 tablespoon curry powder
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 tablespoons chopped parsley
- 3⁄4 cup brown rice
- 2 tablespoons lentils
- 2 tablespoons split peas
- 1 1⁄2 cups diced tomatoes
- 1⁄4 cup diced carrot
- 1⁄4 cup diced celery
- 2 tablespoons chopped bell peppers
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon white pepper
- 1 1⁄2 cups chopped tart apples
- 2 tablespoons red lentils
- 1⁄2 cup plain nonfat yogurt
Directions See How It's Made
- Place chicken breasts in a large saucepan or soup pot and add water to cover.
- Add the curry, onion, garlic and parsley.
- Cover and bring to a boil, then reduce heat and simmer till chicken is tender, about 30 minutes.
- Remove the chicken from the stock and set aside to cool.
- Add enough water to the stock to make 6 cups. Bring to a boil, and add the rice, brown lentils, split peas, bell peppers, salt, ground pepper and apple. Simmer gently.
- When the chicken is cool enough to handle, dice it and add to the pot. Cook the soup for 35 minutes more, then stir in red lentils and continue cooking till the rice is done and legumes are tender (about 10 minutes).
- Stir in the yogurt. Taste and adjust seasonings.
- Serve at once.