Slow-Cooker Mulligatawny Soup
Perfectly balanced with the sweetness of apple, the warmth of ginger, and the creaminess of coconut, this soup offers a taste of tradition reimagined. Let your slow cooker transform these vibrant ingredients into a harmonious medley of textures and flavors.
Ingredients
- 1 pound boneless skinless chicken thighs, diced into bite-sized pieces
- 1 cup split red lentils masoor dal
- 1 large Granny Smith apple peeled, cored, and chopped
- 2 carrots peeled and sliced
- 2 celery stalks thinly sliced
- 8 garlic cloves smashed and finely chopped
- 2 tablespoons freshly minced ginger from approximately 2 inches of peeled ginger
- 2 tablespoons tomato paste
- 2 teaspoons mustard seeds black or brown
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- ½ teaspoon ground cayenne pepper or more to taste
- ½ teaspoon cumin seeds
- 1 teaspoon coarse kosher salt with additional to taste
- 4 cups chicken broth or stock
- ¼ cup vegetable oil
- 1 5-ounce can coconut cream (approximately ⅔ cup)
- Juice of 1 lime around 1½ tablespoons
Instructions
- Assemble the Ingredients
- In a 6- to 8-quart slow cooker, combine the chicken, lentils, apple, carrots, celery, garlic, ginger, tomato paste, mustard seeds, turmeric, curry powder, cayenne, cumin, kosher salt, and chicken broth. Stir thoroughly to integrate the flavors.
- Cook the Soup
- Secure the lid on the slow cooker and cook the mixture on the low setting for approximately 6 hours, allowing the ingredients to meld into a rich and aromatic soup.
- Incorporate the Final Touches
- Once the cooking time is complete, gently stir in the coconut cream and freshly squeezed lime juice. Adjust the seasoning with additional salt, if necessary, to suit your taste preferences.
- Serve and Garnish
- Ladle the soup into individual bowls and, if desired, sprinkle a light dusting of cayenne pepper on top for an extra kick of heat. Serve immediately and enjoy.