Easy Mulligatawny Soup

3 tbsp olive oil
1 tbsp fresh root ginger, grated to a pulp
1 tsp garlic, crushed to a pulp
1 tsp ground cumin
1 tsp ground coriander
1 1/2 tsp curry powder
1/4 tsp cayenne pepper
7 oz skinned and boned chicken thighs,cut into 1/2 inch dice
6 oz red split lentils picked over,wash and drained
2 pints chicken stock
1 tsp salt,or to taste
about 1 tbsp fresh lemon juice
1 tbsp finely chopped fresh coriander

1. Heat the oil in a heavy-based pan over a medium-high heat. When it is hot, put in the ginger and the garlic and stir for 10 seconds. Add the cumin,coriander,curry powder and cayenne and stir for another 10 seconds, then put in the diced chicken and stir for 30 seconds.

2. Add the split lentils, chicken stock and salt and bring to the boil. Partly cover the pan. reduce the heat to low and simmer for 45 minutes or until the lentils are very soft.

3. Add the lemon juice and fresh coriander and stir to mix in well.

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