Gluten-Free Mulligatawny

Ingredients

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• 1 lb boneless chicken thighs, cut into bite-size pieces
• 1 cup red lentils, rinsed Shop
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 tart apple, peeled and diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1/2 tsp ground cumin Shop
• 6 cups gluten-free chicken broth Shop
• 1 can (13.5 oz) coconut milk Shop
• 2 tbsp coconut or olive oil
• 1 tsp kosher salt
• 1 tbsp lemon juice
• 1/4 cup cilantro, chopped
• 2 cups cooked basmati rice, for serving Shop

Instructions

1. 1 Heat the oil in a large pot over medium heat. Cook the onion, carrot, and celery for 7 minutes. Add the garlic, ginger, curry powder, and cumin and stir 1 minute until fragrant.
2. 2 Add the chicken and stir to coat in the spices, about 2 minutes. Add the lentils, apple, broth, and salt.
3. 3 Bring to a boil, then simmer partly covered for 25 minutes, until the lentils have broken down and the chicken is tender.
4. 4 Stir in the coconut milk and simmer 5 minutes more. For a smoother texture, blend about a third of the soup and stir it back in.
5. 5 Finish with lemon juice, taste for salt, and serve over a spoonful of rice with cilantro.

Nutrition (per serving)

Tips & Notes

• Use chickpeas and vegetable broth for a vegetarian version.
• Keep leftover rice separate so it does not soak up all the soup.
• Refrigerate up to 4 days or freeze up to 3 months.

Common questions