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Mulligatawny

Name: Mulligatawny
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 to 6
Ingredients: 2 tablespoons vegetable oil; 1 tablespoon garam masala (or substitute curry powder); 1 cup diced carrots, from 2 to 3 carrots; 1 cup chopped yellow onion, from 1 medium onion; ½ cup finely chopped celery, from 2 stalks; 1 tart-yet-sweet apple, such as Honeycrisp or Fuji, peeled and finely chopped; 6 cups chicken broth, best quality such as Swanson; 1 cup canned unsweetened coconut milk; 1⅓ cups red lentils; Scant ½ teaspoon salt; 2 cups shredded cooked chicken, from a store-bought rotisserie chicken or leftovers; 1 tablespoon fresh lime juice, plus lime wedges for serving; Pinch cayenne pepper (optional); ½ cup chopped fresh cilantro, for serving

Prep 15m

Cook 30m

Total 45m

This fragrant Mulligatawny soup is a rich and comforting Indian-inspired dish. Made with red lentils, coconut milk, and a blend of vegetables, it's loaded with flavor. With a hint of sweetness from apples and a touch of heat from garam masala, it's a perfect winter warmer. Garnish with cilantro and lime.