Mulligatawny Soup

Mulligatawny Soup is a popular Anglo-Indian dish that originated from the Tamil word ‘milagu-tannir’, which means pepper-water.

This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Mulligatawny Soup

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

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 5 min Total Time 1 hr

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 teaspoon Olive Oil
• 1 medium Onion
• 1 medium Carrot
• 2 stalk Celery
• 3 clove Garlic
• 2 teaspoon Curry Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 cup Red Lentils
• 4 cup Vegetable Stock
• 1 cup Coconut Milk
• 2 tablespoon Lemon Juice
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Fresh Cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Cook until vegetables are softened, about 5 minutes.
2. Add curry powder, cumin, and coriander. Cook for 1 minute.
3. Add red lentils and vegetable stock. Bring to a boil, then reduce heat and simmer for 30 minutes, or until lentils are tender.
4. Remove from heat and let cool slightly. Use an immersion blender to puree the soup until smooth.
5. Return the pot to the heat and stir in coconut milk, lemon juice, salt, and black pepper. Cook for an additional 5 minutes.
6. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 30g10%

Sugars 5g

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.