Mulligatawny Soup

Mulligatawny Soup is a popular Anglo-Indian dish that originated from the Tamil word ‘milagu thanni’ 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: 17.

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Medium

Mulligatawny Soup

Cooking Method: Boiling, Simmering Cuisine: Indian Courses: Lunch, Main Course, 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

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

Instructions

1. Rinse the lentils and set aside.
2. In a large pot, heat some oil over medium heat.
3. Add the onion, carrot, celery, garlic, and ginger. Sauté until the vegetables are tender.
4. Add the curry powder, turmeric powder, cumin powder, coriander powder, and cayenne pepper. Stir well.
5. Add the lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for about 30 minutes or until the lentils are cooked.
6. Remove from heat and let it rest for 5 minutes.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in the lemon juice, salt, and black pepper.
9. 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.