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Mulligatawny Soup Mix

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Washington Post
Related tags
main-dish soups low fat lunch indian

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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

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