Mulligatawny Soup I

Mulligatawny Soup originated from South India and is a fusion of Indian and British cuisine, reflecting the colonial history between the two countries.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Mulligatawny Soup I

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: Fall

Ingredients

Servings

• 2 teaspoon Vegetable Oil
• 1 medium Onion
• 2 medium Carrot
• 2 stalk Celery
• 3 clove Garlic
• 1 teaspoon Ginger
• 2 teaspoon Curry Powder
• 1 teaspoon Turmeric Powder
• 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 Cilantro

Instructions

1. Heat vegetable oil in a large pot over medium heat.
2. Add chopped onion, carrot, celery, garlic, and ginger. Sauté until vegetables are softened.
3. Add curry powder and turmeric powder. Stir well to coat the vegetables.
4. Add red lentils and vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are cooked.
5. Stir in coconut milk, lemon juice, salt, and black pepper. Simmer for another 5 minutes.
6. Remove from heat and let the soup rest for 5 minutes.
7. 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.