Tom’s Mulligatawny Soup

Mulligatawny Soup originated in India and was later adapted by the British during the colonial period. It is known for its spicy and flavorful taste.

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

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Medium

Tom’s Mulligatawny Soup

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

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

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 medium Onion
• 2 medium Carrot
• 2 medium Celery Stalk
• 3 clove Garlic Cloves
• 1 inch Ginger
• 2 teaspoon Curry Powder
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander 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 Fresh Cilantro

Instructions

1. Heat oil in a large pot over medium heat. Add onion, carrot, celery, garlic, and ginger. Cook until the vegetables are tender.
2. Add curry powder, turmeric powder, cumin powder, and coriander powder. Stir well.
3. Add red lentils and vegetable stock. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Stir in coconut milk, lemon juice, salt, and black pepper. Cook for an additional 10 minutes.
5. Garnish with fresh cilantro before serving.

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.