Mulligatawny Soup Mix

More from this source
Washington Post

Comments

Add a comment

Ingredients

2 tablespoons plus 1 teaspoon chicken bouillon granules (may substitute vegetable bouillon granules)

3 tablespoons chopped dried chives (may substitute dried minced onions)

1 tablespoon mild to medium-hot curry powder

3/4 teaspoon ground cardamom (may substitute ground allspice)

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried minced garlic (may substitute garlic powder; do not use garlic salt)

1/4 teaspoon ground black pepper, preferably fresh, coarsely ground, and/or up to 1/4 teaspoon ground hot red pepper

1/3 cup finely diced dried apples

1/2 cup uncooked white basmati rice (may substitute other long-grain white rice)

1/3 cup dried red lentils

1/4 cup dried yellow split peas

1/4 cup dried green split peas (may substitute dried green lentils)

1/3 cup dried sweetened cranberries (may substitute seedless golden raisins or dark raisins)

1/2 cup roasted, unsalted peanuts, coarsely chopped, for garnish (may substitute cashews or almonds)

1 pint soup mix

10 cups hot water, plus more as needed

1 14- to 15-ounce can diced tomatoes (may substitute diced tomatoes with green chili pepper or green bell pepper)

1 1/2 cups coarsely chopped fresh or frozen vegetable medley, such as celery, carrots, cauliflower, bell pepper and onion

1/2 to 1 cup diced cooked chicken or turkey (optional)

Salt

Freshly ground black pepper

You might also like

Individual Turkey Pot Pies
My Baking Addiction
Easy Chicken Pot Pie
Bakers Royale
Chicken Rice Bake
Pip & Ebby
Meat Loaf
Real Simple
Passover Brisket
The Pioneer Woman
Slow Cooker Pot Roast
Pip & Ebby
Ohio Valley Vegetable Soup Mix Recipe
Abe's Market
Creamy Onion Dip
Pip & Ebby
Turkey Meatloaf
The Dr. Oz Show
Nine Bean Soup Mix
Southern Living