- 2 Tablespoons sunflower oil
- 1 onion, chopped finely
- 3 cloves garlic, crushed
- 2 hot green chiles, seeded and chopped
- 2 Teaspoons ground cumin
- 1 Teaspoon ground coriander
- 1 Teaspoon turmeric
- 1/2 Teaspoon cinnamon
- 4 1/4 Cups vegetable stock
- 1 3/4 Cup coconut milk
- Generous 1/2 cup red lentils
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 apple, chopped
- Juice of 1/4 lemon
- Salt and ground black pepper, to taste
- Handful of fresh cilantro leaves
Created in the time of the Raj, this creamy lentil soup enriched with coconut milk takes its name from a Tamil phrase "milagu thanni," meaning pepper water.
Heat the oil in a large saucepan. Add the onion and garlic, and cook for about 4 minutes. Stir in the chiles, cumin, coriander, turmeric, and cinnamon, followed by the stock, coconut milk, lentils, celery, carrots, and apple.
Bring to a boil, then reduce the heat, cover, and simmer until the lentils are tender, for about 30 minutes. Stir in the lemon juice and season with salt and pepper, to taste. Ladle the soup into serving bowls and top with fresh cilantro.
Calories per serving:404 calories
Dietary restrictions:High Fiber Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added