Mulligatawny Soup
A delightful fusion of Indian flavors, this hearty Mulligatawny soup features red lentils, vegetables, and creamy coconut milk, making it perfect for any occasion.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 1 whole onion, chopped
- 2 whole carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 whole apple, peeled and diced
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 to 7 minutes until tender and fragrant.
- Stir in the minced garlic and curry powder. Cook for an additional minute.
- Add the rinsed red lentils and vegetable broth, bringing the mixture to a boil.
- Once boiling, reduce the heat to simmer and cook for about 20 minutes until lentils are tender.
- Stir in coconut milk and diced apple, seasoning with salt and pepper. Cook for another 5 to 10 minutes.
Serving
- Ladle the soup into bowls, ensuring a good mix of lentils and vegetables.
- Garnish with fresh cilantro if desired, and serve with crusty bread or naan.
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Notes
For a spicier soup, add cayenne pepper or diced chili peppers. Customize with extra vegetables like spinach or zucchini. The soup can be stored in the refrigerator for up to three days or frozen for up to three months.