My version of the famous mulligatawny soup is much quicker and simpler. Made with leftover roast chicken or turkey this soup is perfect to repurpose those leftovers!
Using my quick mulligatawny soup recipe you can have a delicious and filling meal in 30 minutes. You can also use your leftover turkey or chicken in a recipe that tastes completely different from where it started!
There are of course hundreds of recipes for this delicious soup. Many of them blend the soup once it cooked and serve it over rice. My version however, keeps the mulligatawny soup chunky with rice added to it.
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INGREDIENTS
1 tbsp vegetable oil or ghee
1 stalk celery diced
1 onion diced
1 carrot diced
2 cloves garlic
1 tbsp ginger grated
1 tbsp prepared Indian curry paste such as Madras Curry by Patak's or similar
2 litres/8cups chicken stock
200g/1 cup red split lentils
100g/1/2 cup basmati rice
2 chicken breasts or equivalent amount dark meat cooked
3 cubes/2/3 cup frozen spinach
½ lemon juice of
salt to taste
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