Mulligatawny Soup with Lentils

Mulligatawny Soup originated from the Anglo-Indian cuisine and is a fusion of Indian and European flavors.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Medium

Mulligatawny Soup with Lentils

Cooking Method: Boiling, Simmering Cuisine: Indian Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 880

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Red lentils
• 1 medium Onion
• 1 medium Carrot
• 1 large Celery stalk
• 2 cloves Garlic cloves
• 1 teaspoon Ginger
• 1 teaspoon Curry powder
• 1 teaspoon Turmeric
• ¹⁄₂ teaspoon Cayenne pepper
• ¹⁄₂ teaspoon Cumin
• 4 cup Vegetable broth
• ¹⁄₂ cup Coconut milk
• 2 tablespoon Lime juice
• ¹⁄₂ teaspoon Salt
• 2 tablespoon Fresh cilantro
• 1 cup Cooked rice

Instructions

1. Rinse the lentils under cold water.
2. In a large pot, heat some oil and sauté the onion, carrot, celery, garlic, and ginger until softened.
3. Add the curry powder, turmeric, cayenne pepper, and cumin. Stir well to coat the vegetables with the spices.
4. Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the lentils are cooked.
5. Stir in the coconut milk, lime juice, and salt. Simmer for another 10 minutes.
6. Serve the soup hot, garnished with fresh cilantro and cooked rice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 32g11%

Sugars 5g

Protein 10g20%

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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.