How To Make Vegetarian Mulligatawny Soup
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 1 cup red lentils
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 1 inch piece of ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 4 cups vegetable broth
- 1 (14 oz) can diced tomatoes
- 1 cup coconut milk
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
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Rinse the lentils under cold water and set aside.
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In a large pot, heat some oil over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften.
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Add the minced garlic, grated ginger, curry powder, cumin, coriander, and turmeric. Stir well to coat the vegetables and spices.
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Add the rinsed lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and let simmer for about 30 minutes until the lentils are cooked and the flavors have melded together.
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Use an immersion blender or transfer some of the soup into a blender to puree until smooth.
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Stir in the coconut milk and lemon juice. Season with salt and pepper to taste.
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Serve hot, garnished with fresh cilantro.
Nutrition
- Calories : 285kcal
- Total Fat : 13g
- Saturated Fat : 9g
- Cholesterol : 0mg
- Sodium : 838mg
- Total Carbohydrates : 36g
- Dietary Fiber : 13g
- Sugar : 8g
- Protein : 11g
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