Mulligatawny Soup
A delightful fusion of Indian spices and classic soup elements, this Mulligatawny soup features lentils and creamy coconut milk, making it both comforting and nutritious.
Ingredients
Base Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 tablespoon curry powder
Main Ingredients
- 1 cup red lentils, rinsed
- 4 cups vegetable broth Low-sodium recommended
- 1 can (14 oz) coconut milk Use light coconut milk for lower fat option
- 1 medium apple, peeled and diced Adds sweetness
- to taste Salt and pepper Adjust according to preference
Garnish
- to taste Fresh cilantro Optional for garnish
Instructions
Preparation
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Sauté for 5 to 7 minutes until softened.
- Stir in the minced garlic and curry powder, cooking for an additional minute.
Cooking
- Add the rinsed red lentils and vegetable broth. Bring to a boil, then reduce to a simmer.
- Let it cook for about 20 minutes or until lentils are tender.
- Stir in the coconut milk and diced apple. Cook for an additional 5 to 10 minutes until heated through.
- Season with salt and pepper to taste and garnish with fresh cilantro, if desired.
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Notes
For added richness, serve with warm, crusty bread or naan. Try to customize with your favorite vegetables for variations.