Chicken & Red Lentil Mulligatawny

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Step 1

Bring a large pot of salted water to a boil. Add the red lentils and reduce the heat to medium. Simmer for 7 minutes (9 minutes for 4 portions) until partially cooked. Drain the lentils, then wipe out and reserve the pot for later.

Step 2

While the lentils cook, cut the broccoli into bite-size florets. Peel and thinly slice the carrots. Peel and finely mince the shallots. Cut the chicken into bite-size pieces and season with salt and pepper.

Step 3

In the same pot used earlier, heat a drizzle of oil on medium-high. Add the shallots and cook for 2 to 3 minutes until fragrant. Stir in the curry spice blend and season with salt and pepper. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until lightly browned. Add the broccoli and carrots. Cook for 1 to 2 minutes, stirring often, until slightly softened.

Step 4

To the pot, add the parboiled lentils, 2 ½ cups of water (double for 4 portions), and a pinch of salt. Bring the mixture to a simmer and cook, covered, for 10 to 12 minutes until the vegetables are tender and the chicken is fully cooked. Stir in the butter and cook, stirring occasionally, for another 2 to 3 minutes until the curry reaches your desired consistency. Taste and adjust seasoning with salt and pepper if needed.

Step 5

Divide the mulligatawny evenly between your bowls. Serve hot. Bon appétit!