Slow-Cooker Mulligatawny Soup
Ingredients
1 pound boneless, skinless chicken thighs, diced into bite-sized pieces
1 cup split red lentils (masoor dal)
1 large Granny Smith apple, peeled, cored, and chopped
2 carrots, peeled and sliced
2 celery stalks, thinly sliced
8 garlic cloves, smashed and finely chopped
2 tablespoons freshly minced ginger (from approximately 2 inches of peeled ginger)
2 tablespoons tomato paste
2 teaspoons mustard seeds (black or brown)
1 teaspoon ground turmeric
1 teaspoon curry powder
½ teaspoon ground cayenne pepper, or more to taste
½ teaspoon cumin seeds
1 teaspoon coarse kosher salt, with additional to taste
4 cups chicken broth or stock
¼ cup vegetable oil
1 (5-ounce) can coconut cream (approximately ⅔ cup)
Juice of 1 lime (around 1½ tablespoons)
Preparation
Assemble the Ingredients
In a 6- to 8-quart slow cooker, combine the chicken, lentils, apple, carrots, celery, garlic, ginger, tomato paste, mustard seeds, turmeric, curry powder, cayenne, cumin, kosher salt, and chicken broth. Stir thoroughly to integrate the flavors.
Cook the Soup
Secure the lid on the slow cooker and cook the mixture on the low setting for approximately 6 hours, allowing the ingredients to meld into a rich and aromatic soup.
Incorporate the Final Touches
Once the cooking time is complete, gently stir in the coconut cream and freshly squeezed lime juice. Adjust the seasoning with additional salt, if necessary, to suit your taste preferences.
Serve and Garnish
Ladle the soup into individual bowls and, if desired, sprinkle a light dusting of cayenne pepper on top for an extra kick of heat. Serve immediately and enjoy.