Indian-Inspired Mulligatawny Recipe
Daily Value: 20%
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
|Folic Acid (B9)||146µg||37%|
|Fatty acids, total monounsaturated||4g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
- 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 cups 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
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.
Adapted from "500 Soups" by Susannah Blake (Sellers Publishing, 2007)Servings: 4
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