Indian Mulligatawny Soup

Mulligatawny soup is a fusion of Indian and British cuisine, with its origins in the Tamil word ‘milagu thanni’ which means ‘pepper water’.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.

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Medium

Indian Mulligatawny Soup

Cooking Method: Boiling, Simmering Cuisine: Indian Courses: Indian Cuisine, Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Red lentils
• 2 tablespoon Vegetable oil
• 1 medium Onion
• 1 medium Carrot
• 1 stalk Celery
• 2 clove Garlic
• 1 teaspoon Ginger
• 2 teaspoon Curry powder
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1 teaspoon Turmeric
• 1 teaspoon Cayenne pepper
• 4 cups Vegetable broth
• 1 cup Coconut milk
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh cilantro

Instructions

1. Rinse the lentils under cold water.
2. Heat the vegetable oil in a large pot over medium heat.
3. Add the onion, carrot, celery, garlic, and ginger. Cook until the vegetables are softened.
4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for another minute.
5. Add the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Stir in the coconut milk, lemon juice, salt, and black pepper. Simmer for another 5 minutes.
7. Remove from heat and let the soup rest for 5 minutes.
8. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 28g10%

Sugars 8g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.