Mulligatawny Soup
Mulligatawny Soup originated from the Indian cuisine and was later adapted by the British during the colonial era.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Mulligatawny Soup
Ingredients
Instructions
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Heat oil in a large pot over medium heat. Add onion, carrot, and celery. Cook until vegetables are tender.
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Add garlic, ginger, curry powder, and turmeric powder. Cook for 1 minute.
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Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
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Stir in coconut milk, lemon juice, salt, and black pepper. Simmer for an additional 5 minutes.
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Serve hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 30g10%
- Sugars 5g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
