Show Subscription Form




Quick Mulligatawny Recipe

Publisher Photo
When I was a boy, my father frequently traveled to India on business. He brought back many curry recipes, but mulligatawny was the family favorite...and still is!
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 6 servings

Ingredients

  • 1 can (19 ounces) lentil soup
  • 1 can (11 ounces) condensed tomato rice soup, undiluted
  • 1-1/2 cups water
  • 1 cup cubed cooked chicken
  • 1 medium onion, chopped
  • 2 teaspoons curry powder
  • 2 bay leaves
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1/4 teaspoon coarsely ground pepper

Nutritional Facts

1 serving (1 cup) equals 210 calories, 3 g fat (1 g saturated fat), 23 mg cholesterol, 351 mg sodium, 30 g carbohydrate, 8 g fiber, 16 g protein.

Directions

  1. In a 3-qt. saucepan, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Remove bay leaves before serving. Yield: 6 servings.
Originally published as Quick Mulligatawny in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p105

Nutritional Facts

1 serving (1 cup) equals 210 calories, 3 g fat (1 g saturated fat), 23 mg cholesterol, 351 mg sodium, 30 g carbohydrate, 8 g fiber, 16 g protein.

Reviews for Quick Mulligatawny(0)

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT