Mulligatawny Soup
A hearty and flavorful soup that combines spices, vegetables, and lentils, perfect for chilly days and suitable for various dietary preferences.
Ingredients
Main Ingredients
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium apple, peeled and diced
- 1 tsp curry powder
- 1 tsp cumin
- 4 cups vegetable broth
- 1 cup red lentils, rinsed
- 1 can coconut milk
- to taste Salt and pepper
- Juice of 1 lemon
- to garnish Fresh cilantro
Instructions
Cooking
- Heat oil in a large pot over medium heat.
- Add the onion, garlic, and ginger; sauté until translucent.
- Stir in the carrots, celery, and apple, cooking until soft.
- Add curry powder and cumin; cook for another minute.
- Pour in the vegetable broth and add lentils.
- Bring to a boil, then reduce heat and simmer until lentils are soft, about 20 minutes.
- Stir in coconut milk, salt, and pepper; cook for another 5 minutes.
- Add lemon juice and blend if desired for a smooth texture.
- Garnish with cilantro before serving.
Notes
Store leftover Mulligatawny Soup in an airtight container in the refrigerator for about 3 to 4 days, or freeze it for up to 2 months. For extra flavor, consider adding sweet potatoes or spinach, and feel free to adjust the spice level. You can substitute coconut milk with almond milk or cashew cream as desired.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 11gFat: 10gSaturated Fat: 7gSodium: 600mgFiber: 10gSugar: 5g
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