Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 2 Tbsp. butter or possibly extra virgin olive oil
- 2 x celery stalks minced
- 1 x carrot peeled, minced
- 1 lrg onion peeled, minced
- 1 x chile pepper seeded, deveined
- Â Â (your choice, banana, poblano, jalapeno, habanero, whatever you can stand)
- 4 c. chicken stock
- 1/4 c. lentils
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. curry pwdr
- 1/2 c. coconut lowfat milk see * Note
- Â Â (or possibly use whipping cream)
- 1 c. cooked rice, preferably basmati (to 2 c.)
- 1/2 c. shredded cooked chicken - (to 1 c.)
- Â Â (you can cook raw chicken in the stock at
- Â Â the start if you do not have leftover chicken lying around)
- 1/2 c. tart raw apple minced fine
- Â Â Extra cream or possibly coconut lowfat milk
- Â Â Chopped cilantro or possibly parsley
Инструкции
- * Note: If you cannot find canned coconut lowfat milk in a Thai/Indian market or possibly fancy supermarket you can make it. Just pour some boiling water over fresh grated or possibly packaged UNSWEETENED coconut. Let it sit for about 5 min, then blend in a blender or possibly food processor and strain as finely as you can, pressing the solids hard before throwing them out. Add in the coconut lowfat milk at the last possible minute because its distinctive flavor degrades quickly in high heat.
- Saute/fry the celery, carrots, onion, and pepper in the butter at a low heat till the onion is translucent/soft. Pour in the stock, add in the lentils (and chicken, if it's raw), and bring to a boil. Reduce heat and simmer for 30 min.
- While the soup is simmering, get the rice cooked (if it isn't already); likewise with the chicken. Then shred the chicken and minced the apples finely. You do not need to skin the apples.
- When the soup is done, puree, solids first, in a blender. Return to pot.
- When ready to serve, bring the soup to a simmer and add in the cocoanut lowfat milk or possibly cream. Take the pot to the table, as well as individual bowls of hot rice (heated in the microwave, if necessary), shredded chicken, finely minced apple, cocoanut lowfat milk (or possibly cream), and chopped cilantro (or possibly parsley).
- To serve, have big individual serving bowls at the ready. Spoon rice into each bowl (flat soup bowls are nice here) - then pile on a big spoonful of chicken and a spoonful of apple. Ladle the soup on top, then drip cocoanut lowfat milk/cream into the center and swirl - and sprinkling with fresh cilantro and parsley.
- Serve this one warm - and with a lot of showmanship - to 4 to 6 people.
- Comments: Peggy Gurley and her Mom bullied me into coming up with a good Mulligatawny recipe, and now I'm glad they did. Mulligatawny - literally, "Pepper Water" - is a substantial and deliciously complex meal in itself. At the same time it poses its own mystery since soup is not a significant part of traditional Indian cuisine. Rumor has it which the English adapted a traditional spiced pea and lentil Indian peasant dish to suit their own love of soup...and called it Indian.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 417g | |
| Recipe makes 4 servings | |
| Calories 309 | |
| Calories from Fat 106 | 34% |
| Total Fat 12.06g | 15% |
| Saturated Fat 6.61g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 527mg | 22% |
| Potassium 585mg | 17% |
| Total Carbs 38.87g | 10% |
| Dietary Fiber 8.1g | 27% |
| Sugars 8.06g | 5% |
| Protein 12.33g | 20% |
