Indian-Inspired Mulligatawny Recipe


Nutrition

Cal/Serving: 409
Daily Value: 20%
Servings: 4

High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Fat29g44%
Saturated20g99%
Carbs33g11%
Fiber11g45%
Sugars9g0%
Protein10g19%
Sodium466mg19%
Calcium97mg10%
Magnesium98mg25%
Potassium794mg23%
Iron7mg36%
Zinc2mg14%
Vitamin A5357IU107%
Vitamin C13mg22%
Thiamin (B1)0mg19%
Riboflavin (B2)0mg7%
Niacin (B3)2mg9%
Vitamin B60mg16%
Folic Acid (B9)155µg39%
Vitamin D0µg0%
Vitamin E3mg17%
Vitamin K23µg29%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated3g0%
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Indian-Inspired Mulligatawny
Ian Garlick

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.

Click here to see '500 Soups' for All Seasons.

INGREDIENTS

  • 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

DIRECTIONS

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.

Recipe Details

Adapted from "500 Soups" by Susannah Blake (Sellers Publishing, 2007)

Servings: 4

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