Mulligatawny Soup

This soup has a long history going back to its roots in South India as a simple pepper water broth called “Mil-agu thanni” in Tamil. It became popular in the 18th century among the British Colonials and eventually made its way into British cuisine. Over the years, the soups' flavours have been adapted and combined with British ingredients to create a unique fusion and flavour.

My version of this soup comes from my grandmother, who always cooked up a big pot of it in the cold winters of New Zealand. I have found that the beef in the dish can be changed to chicken, veal, or lamb, and it still makes a delicious soup for all the family. You can also substitute meat for 2 cans of drained chickpeas.

Like many hearty soups, Mulligatawny Soup is even better the next day when the flavours have developed, or cooked low and slow in a slow cooker overnight for that rich, thick consistency. It can be frozen, so if you make a big pot of it and it can easily be portioned. If you are stretching your budget, add more lentils and carrots, but increase the spices slightly to keep the rich flavour.

Ingredients:

• 500 g lean beef mince

• 2 medium-diced brown onions

• 4 diced carrots

• 2 tbsp olive oil

• 2 tbsp crushed ginger (or 1 tbsp powdered ginger)

• 2 tbsp curry powder

• 1 tbsp cumin powder

• 1 cup of washed and drained red lentils

• 1 cup of washed and drained arborio rice

• 2 cans diced tomatoes

• 2 litres of beef stock

• Salt and pepper, to taste

Method:

1. In a large stockpot, heat the oil and brown the onions and mince.

2. Add all remaining ingredients and gently simmer until the lentils and rice are tender.

3. Garnish with fresh parsley, chives, or baby spinach before serving.

Serves: 8

Suitable for freezing.