A lower-calorie way to make Mulligatawny soup
Mulligatawny soup — chicken, lentils, apple and brown rice
Browned chicken, red lentils, brown rice, apple and vegetables simmer in a fragrant tomato curry broth, about 420 kcal per serving.
For Mulligatawny soup, control surface moisture, portion size and measured fat, checking one visible texture or temperature cue before each stage. Mulligatawny soup should keep its familiar British character, be safely cooked and leave no watery or greasy residue.
What changes—and what stays
From with cream, coconut milk and butter is often 580–760 kcal to 420 calories
Use lentils for body, yoghurt off heat and just 16 g oil instead of cream. Curry spice, cumin, ginger, garlic, tomato, tart apple and lemon form the Anglo-Indian balance.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Use lentils for body, yoghurt off heat and just 16 g oil instead of cream | Curry spice, cumin, ginger, garlic, tomato, tart apple and lemon form the Anglo-Indian balance. |
How the flavor stays
Curry spice, cumin, ginger, garlic, tomato, tart apple and lemon form the Anglo-Indian balance.
A cost rule that survives inflation
Rice, lentils and vegetables make 800 g chicken feed eight people.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 800 gskinless chicken
- 450 gred lentils
- 350 gbrown rice
- 500 gtart apples
- 800 gtomatoes
- 700 gcarrot, celery and onion
- 16 grapeseed oil
- 500 gyoghurt, ginger, garlic, curry spice and lemon
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare and control moisture
Dry and cube chicken, rinse lentils and rice and cut vegetables evenly.
Look for: Chicken is dry and grain water clear.
Step 2 · follow the visible cue
Build the flavour base
Brown chicken in batches; toast vegetables, tomato and spices until thick.
Look for: Chicken has colour and spice base smells roasted.
Step 3 · follow the visible cue
Cook with precise heat
Add stock, lentils and rice and simmer until grains are tender, then return chicken.
Look for: Rice has bite, lentils bind broth and chicken reaches 74 °C.
Step 4 · follow the visible cue
Finish and verify texture
Add apple briefly and temper yoghurt off heat with lemon.
Look for: Apple holds shape and soup is smooth without curdling.
Calories at the same serving size
189 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Mulligatawny soup within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
Cool Mulligatawny soup within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
Frequently asked questions
Can Mulligatawny soup be prepared a day ahead?
Yes. Cool quickly and keep crisp, fresh or delicate components separate until serving. Cool Mulligatawny soup within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
What does the calorie figure for Mulligatawny soup include?
It covers one of the stated servings from the listed quantities only; extra sides and sauces are not included. Use lentils for body, yoghurt off heat and just 16 g oil instead of cream.
- skinless chicken800 g
- red lentils450 g
- brown rice350 g
- tart apples500 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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