Mulligatawny Soup II
Mulligatawny Soup is a popular Anglo-Indian dish that originated during the British colonial era in India. It is a flavorful soup that combines Indian spices with lentils and vegetables, creating a unique and delicious fusion of flavors.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Ingredients
- 1 cup Red Lentils
- 4 cup Vegetable Stock
- 1 medium Onion
- 1 medium Carrot
- 1 stalk Celery
- 1 medium Apple
- 2 teaspoon Curry Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Turmeric
- 1 teaspoon Ginger
- 3 clove Garlic
- 1 cup Coconut Milk
- 2 tablespoon Lemon Juice
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Fresh Cilantro
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat some oil over medium heat and sauté the onion, carrot, celery, apple, ginger, and garlic until softened.
- Add the curry powder, cumin, coriander, turmeric, and lentils to the pot. Stir well to coat the ingredients with the spices.
- Pour in the vegetable stock and bring to a boil. Reduce the heat and let it simmer for about 20 minutes or until the lentils are tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches.
- Return the soup to the pot and stir in the coconut milk, lemon juice, salt, and black pepper. Cook for another 5 minutes.
- Serve the Mulligatawny Soup hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 28g10%
- 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.