Cooking Time

60 minutes

Serving Size

6 Servings

Gluten Free

Indulge in a comforting bowl of Mulligatawny Soup, a hearty dish originating from South Indian cuisine. Bold curry flavors are softened by tart green apples, fresh onions and garlic, and the delicious aroma of ginger. Wesson Canola Oil brings the flavors together to create the perfect fall soup that will warm you up instantly, and leave you satisfied. The chicken thighs and lentils provide a great source of protein and fiber, making it a great addition to your weeknight meal rotation.

CONTAINS:

Dairy (cream)

Ingredients

Mulligatawny Soup

Wesson Canola Oil 3 tbsp.

Chicken Thighs, bone in, skin on 6 .

Ginger, grated 1 tbsp.

Garlic, minced 1 1/2 tsp.

Carrots, small diced 1 cup.

Onion, small diced 2 cups.

Celery, small diced 1 cup.

Green apples 1 cup.

Curry Powder 1 1/2 tbsp.

Salt, kosher 1 1/2 tsp.

Pepper, ground 1/2 tsp.

Red Lentils 1 cup.

Water 8 cups.

35% Cream 1 cup.

Cilantro, chopped 6 tbsp.

Method

Mulligatawny Soup

In a large Dutch oven heat Wesson Canola Oil until hot. Place chicken skin side down into the hot oil. Cook until skin is deep brown, flip to brown the other side.

Remove browned chicken from the pan and set aside. Drain excess oil from the pan, leaving 1 or 2 tablespoons.

Reduce heat to medium, add ginger and garlic. Cook, stirring frequently for about 30 seconds.

Add carrots, onion, celery, apples, and curry powder. Cook over medium heat for about 5 minutes. Add salt, pepper, lentils, and water. Add chicken thighs back to the pot. Bring back to a light simmer and cook for about 60 minutes, stirring occasionally.

Remove chicken from the pot, let cool slightly. Shred the meat and return to the pot. Discard the skin and bones. Add heavy cream and return to a simmer.