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Mulligatawny Soup with Chicken

Prep Time: 15 minutes    Cook Time: 30-35 minutes       Makes: 4-6 servings


  • 1 onion, chopped
  • 3 cloves garlic, minced
  • ½-1 jalapeno pepper, minced, seeds removed (optional, as tolerated) 
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon curry powder
  • 1-2 carrots, sliced
  • 1 small, sweet potato, peeled and chopped
  • 1 large tomato, chopped
  • ½ cup red lentils, rinsed and drained
  • 4 boneless skinless chicken thighs (optional)
  • 4 cups broth or water
  • ¼ cup parsley
  • ½ cup cilantro
  • ½ cup coconut milk


  1. Sauté onions in a large stockpot in 1-2 tablespoons oil (or water) until soft. Add garlic, pepper, ginger, and curry. Stir for 30 seconds or until fragrant.
  2. Add carrot, sweet potato, and tomato. Cook for 1-2 minutes. Add lentils, broth, and chicken thighs. Cover. Bring to a boil, reduce heat and simmer for 30-35 minutes or until chicken is cooked through.
  3. Stir in parsley, cilantro, and coconut milk. Salt and pepper to taste. Remove from heat and serve.

IBD-AID Phase 3 (as tolerated).

Recipe & Image Credit: Rene Maserati