Quick & Easy Mulligatawny
Mulligatawny is a popular Anglo-Indian soup that originated during the British colonial era in India. The name 'Mulligatawny' is derived from the Tamil words 'milagu' meaning pepper and 'thanni' meaning water, referring to the spiciness of the soup.
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.
Ingredients
- 2 teaspoon Vegetable Oil
- 1 medium-sized Onion
- 2 medium-sized Carrot
- 2 stalks Celery
- 3 cloves Garlic
- 1 teaspoon Ginger
- 2 teaspoon Curry Powder
- 1 teaspoon Ground Cumin
- 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
- Heat vegetable oil in a large pot over medium heat.
- Add chopped onion, carrot, celery, garlic, and ginger. Cook until vegetables are softened, about 5 minutes.
- Stir in curry powder and ground cumin. Cook for another minute.
- Add red lentils and vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes or until lentils are tender.
- Stir in coconut milk, lemon juice, salt, and black pepper. Simmer for another 5 minutes.
- Remove from heat and let the soup rest for 5 minutes.
- Serve hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 8g
- 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.